Best Phyllo Crusted Pork Tenderloin Recipes

PORK TENDERLOIN IN PHYLLO

Steps:

• Preheat oven to 400°.
• Sprinkle pork with salt and pepper; place on a jelly roll pan coated with cooking spray.
• Bake for 15 minutes, turning once.
• Remove from oven; let stand 5 minutes.
• Coat pork with mustard; sprinkle evenly with thyme, pressing thyme into mustard to adhere.
• Place 1 phyllo sheet on a large cutting board/work surface (cover remaining dough to prevent drying), lightly coat with cooking spray.
• Repeat layers with remaining phyllo and cooking spray, ending with phyllo.
• Gently press phyllo layers together; lightly coat top phyllo sheet with cooking spray.
• Arrange pork along 1 short edge of phyllo, leaving a 2 inch border; roll up jell-roll fashion (don't roll tightly).
• Place roll, seam side down, on jelly-roll pan coated with cooking spray.
• Bake for 20 minutes or until roll is golden brown and thermometer reads 155°; let stand 10 minutes.
• Place chutney in a microwave-safe bowl; microwave on HIGH for 30 seconds or until warm, stirring once.
• Cut pork crosswise into 8 slices using a serrated knife; serve with chutney.

HERB-MARINATED PORK TENDERLOINS

Steps:

• Combine the lemon zest, lemon juice, 1/2 cup olive oil, garlic, rosemary, thyme, mustard, and 2 teaspoons salt in a sturdy 1-gallon resealable plastic bag. Add the pork tenderloins and turn to coat with the marinade. Squeeze out the air and seal the bag. Marinate the pork in the refrigerator for at least 3 hours but preferably overnight.
• Preheat the oven to 400 degrees F.
• Remove the tenderloins from the marinade and discard the marinade but leave the herbs that cling to the meat. Sprinkle the tenderloins generously with salt and pepper. Heat 3 tablespoons olive oil in a large oven-proof saute pan over medium-high heat. Sear the pork tenderloins on all sides until golden brown. Place the saute pan in the oven and roast the tenderloins for 10 to 15 minutes or until the meat registers 137 degrees F at the thickest part. Transfer the tenderloins to a platter and cover tightly with aluminum foil. Allow to rest for 10 minutes. Carve in 1/2-inch-thick diagonal slices. The thickest part of the tenderloin will be quite pink (it's just fine!) and the thinnest part will be well done. Season with salt and pepper and serve warm, or at room temperature with the juices that collect in the platter.