ATHENS and APOLLO are trademarks of Athens Foods, Inc © Athens Foods 2022 Cleveland OH. All rights reserved.

Phyllo Pork Tenderloin Roll

Total Time: 110 MIN Makes: 1 large strudel
Prep Time: 35 MIN Cook Time: 60 MIN

Add a flaky phyllo crust and a flavor-boosting mushroom gravy to your next pork tenderloin with this recipe.

  • 3 tablespoons butter
  • 3 tablespoons olive oil
  • 2 shallots, finely chopped
  • 1 cup baby Portobello mushrooms, cleaned and finely chopped
  • 1 tablespoon fresh parsley, finely chopped
  • Salt and pepper to taste
  • 1 teaspoon garlic salt
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1 teaspoon paprika
  • 1 pound pork tenderloin
  • 10 sheets Athens® Phyllo Dough (9″x14″), thawed
  • 1/4 cup finely ground seasoned breadcrumbs
  • 1 small jar of mushroom gravy


In a medium skillet, melt 1 tablespoon butter and 1 tablespoon oil over medium heat. Add shallots and mushrooms; cook until mushrooms are tender, about 10 minutes. Remove from heat. Stir in the parsley and season with salt and pepper. Let mixture cool to room temperature.

In a small bowl, thoroughly combine the garlic salt, thyme, oregano, and paprika. Rub the mixture over both sides of the pork. Put the pork in a roasting pan and bake in a preheated 350°F oven for 20 minutes, turning once. Remove pork from the pan and let cool for 10 minutes.

In a small saucepan melt the remaining 2 tablespoons butter with 2 tablespoons oil. Layer 10 phyllo sheets, brushing each sheet with the butter-oil mixture. Sprinkle 1 teaspoon breadcrumbs over each sheet as you layer them. Spread the mushroom mixture along one short edge of phyllo, leaving a 2” border. Place pork tenderloin on top of the mushroom mixture, leaving a 2” border. Roll up from the short edge. Do not roll tightly, or strudel may split. Tuck or fold the edges at the ends to finish strudel.

Place strudel seam-down on ungreased baking sheet and brush with butter-oil mixture and sprinkle with seasoned breadcrumbs. Score top into 6 equal sections. Bake in preheated 350°F oven for 30 minutes or until golden brown and an instant-read thermometer registers 155°F. Remove strudel from the oven and let stand for 10 minutes before serving.

In a small saucepan, heat the mushroom gravy according to directions on jar. Spoon gravy onto plate and place strudel on it.