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Phyllo Pork Wellington

Total Time: 3 HR 35 MIN Makes: 4
Prep Time: 2 HR 20 MIN Cook Time: 1 HR 15 MIN

Golden, flaky phyllo surrounds juicy pork tenderloin, apples, cranberries and apricots in this flavorful and crowd-pleasing entree.

  • 1/2 cup Canola oil
  • 1 Tbsp. Garlic, minced
  • 2 Tbsp. Garam Marsala seasoning
  • 2 Pork tenderloins cut in half
  • 2 Tbsp. Butter
  • 1 cups Granny Smith apples, small diced
  • 1/2 cup Dried apricots, chopped
  • 1/2 cup Dried cranberries
  • 1 Tbsp. Fennel fronds, chopped
  • 1/4 cup Water
  • 1 Tbsp. Sugar
  • 2 tsp. Curry powder
  • 20 (9” x 14”) sheets Athens® Phyllo Dough
  • 1/2 cup Butter, melted


In a small mixing bowl combine oil, garlic, and Garam Marsala seasoning, mixing well. Marinade the pork for 1 hour.

Sear pork and chill slightly. Melt butter and sauté apples, apricots, cranberries, onions, and fennel for 2-3 minutes.

Add water, sugar, and curry powder to sauté pan and simmer until all the water is evaporated. Cool mixture in refrigerator for 1 hour.

Layer 5 sheets of Phyllo brushing each with melted butter or margarine. Spread 1/2 cup of fruit mixture along the edge of the Phyllo, place one piece of tenderloin on top and roll as a strudel.

Place seam side down, score top and brush with melted butter. Repeat 3 times. Bake at 375⁰ F for 30-40 minutes until golden brown.