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Pork Wellington

Total Time: 2 HR 10 MIN Makes: 6 servings
Prep Time: 30 MIN Cook Time: 40 MIN

Marilyn Smith, Executive Chef, Mustard Seed Market & Cafe, Solon, OH

  • 1/2 cup canola oil
  • 1 tablespoon garlic, minced
  • 2 tablespoons Garam Marsala seasoning
  • 3 pork tenderloins, cut in half
  • 2 tablespoons butter
  • 2 cups Granny Smith apples, small diced
  • 3/4 cup dried apricots, chopped
  • 3/4 cup dried cranberries
  • 1 tablespoon fennel fronds, chopped
  • 1/2 cup water
  • 2 tablespoons sugar
  • 2 teaspoons curry powder
  • 3 sets Athens Ready-To-Go Phyllo Dough®, thawed
  • Egg wash, as needed


Combine oil, garlic, and Garam Marsala seasoning and marinate the pork for 1 hour. Sear pork and chill slightly. Melt butter and sauté apples, apricots, cranberries 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.
Cut Ready To Go Phyllo Dough™ in half width-wise. 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. Score top and brush with egg wash. Bake at 375°F for 30-40 minutes or until golden brown. Slice roll diagonally in two uneven lengths. Arrange vertically on plate.