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Quick And Easy Pork Tenderloin Recipes: How To Cook Pork Tenderloin In Phyllo Dough

Updated on March 23, 2011

Culinary Basics - Cooking With Phyllo Dough

The culinary basics of working with phyllo dough (also spelled fillo dough and filo dough) are simple - most people use phyllo dough for its lovely presentation or they use it in place of another medium.

For instance, you can use phyllo dough to make a fantastic pizza or you can use phyllo dough to make an apple tart.

Phyllo dough is not just for Greek spinach pie or baklava!

Makes 4 servings – Serving size = 2 pork slices and 2 tablespoons chutney


FOOLPROOF RECIPE FOR PORK TENDERLOIN IN PHYLLO DOUGH


INGREDIENTS

  • 1 (1-pound) pork tenderloin, trimmed of fat
  • Salt
  • Ground pepper
  • Cooking spray
  • 1 tablespoon stone-ground mustard or Dijon mustard
  • 1-1/2 tablespoons chopped fresh thyme – or 1-1/2 teaspoons dried thyme
  • 8 sheets frozen phyllo dough thawed
  • 1/2 cup warm mango chutney

courtesy wikicommons
courtesy wikicommons

PREPARATION

  1. Preheat oven to 400 degrees.
  2. Sprinkle pork with salt and pepper.
  3. Place pork on jelly roll pan coated with cooking spray.
  4. Bake at 400 degrees for 15 minutes – turn once after 7-1/2 minutes
  5. Remove from oven – let stand 5 minutes.
  6. Coat pork with mustard and sprinkle on thyme. Press thyme into mustard to stick.
  7. Place 1 phyllo sheet on large cutting board or working surface. Cover remaining sheets to prevent them from drying out.
  8. Coat phyllo sheet with cooking spray lightly or brush on a small amount of melted butter. Repeat layers x 7 and spray/butter each one lightly. Gently press phyllo layers together.
  9. Lightly spray or brush with butter the top phyllo sheet.
  10. Position pork along 1 short edge of the phyllo stack – leaving a 2-inch border. Starting at the short edge with the 2-inch border, roll up the pork tenderloin in a jelly-roll fashion – don’t roll tightly.
  11. Place roll (pork inside phyllo dough layers) seam side down on jelly roll pan sprayed lightly with cooking spray.
  12. Bake at 400 for 20 minutes or until roll is golden. Internal temperature of pork should register 155.
  13. Let stand 10 minutes.
  14. Place chutney in microwave-safe bowl and cook on high for 30 seconds or until warm, stirring once.
  15. Cut the pork crosswise into 8 even slices using a serrated knife and serve with chutney.


Courtesy Cooking Light Magazine May 2004

Using Phyllo Dough as a Baking Ingredient

Some very important points to remember when working with phyllo dough are these:

  • Phyllo dough usually comes in a 2-pack in the supermarket in the frozen food section
  • Thaw 1 package of phyllo in the refrigerator and leave the other in the freezer - allow 24 hours prior to making your recipe
  • Never thaw phyllo dough any other way than in the fridge for 24 hours as it will become soggy or dry out
  • You can make it yourself but you will need a gigantic table, an enormous roller, and a lot of patience!  It is very difficult to make.
  • Unused thawed phyllo dough will keep in the fridge for weeks and can be used for making tarts, pie crusts, pizzas, appetizers and more
  • Phyllo dough is generally used as a layered ingredient
  • Phyllo dough sheets are extremely thin and dry out quickly so when working with the dough, use 1 sheet while keeping the others covered with plastic wrap covered with a damp dish towel - only work with 1 sheet at a time
  • Because of its dryness, phyllo dough usually requires spraying with cooking spray (very lightly) or brushing with melted butter or margarine (again very lightly).  Too much spray or butter will make a soggy crust
  • Phyllo dough when stacked and 'oiled' properly creates a light and delicate outer coating and phyllo dough tarts are delicious!
  • Likewise when they are used to encase meat or fish, they lend a wonderful texture and presentation to the entree. 
  • It's also okay if it crisps!  That is what it is supposed to do.

Other Uses for Phyllo Dough

Recipes for phyllo dough tarts and pies are all over the Internet.  Likewise, there are hundreds of appetizer recipes. 

I use phyllo dough to make mini-quiches and they are delicious. 

Again, when working with phyllo dough, it is most important never to let the dough dry out.  For tarts and mini-quiches, things like that, you most often will cut the dough into squares and then layer them at different angles to the last sheet you used so that they have a multi-layered yet fanned appearance when completed. 

Follow the recipes for using phyllo dough carefully and I think you will be surprised what a wonderful addition to your culinary basics repertoire this baking ingredient is along the way towards creating delicious but healthy recipes.

Culinary Basics - How to Use Phyllo Dough in Baking

Comments

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    • akirchner profile imageAUTHOR

      Audrey Kirchner 

      8 years ago from Washington

      Cool - I love tenderloin but it is so easy to overcook it - this recipe really works. If you like pork tenderloin, there is another one on here about the herb crusted - it is fabulous!

    • Pamela99 profile image

      Pamela Oglesby 

      8 years ago from Sunny Florida

      akirchner, I am bookmarking this hub as that looks wonderful! Great recipe.

    • akirchner profile imageAUTHOR

      Audrey Kirchner 

      8 years ago from Washington

      Thanks, Katie - I love making pizza most of all with it but the pork tenderloin is great!

    • katiem2 profile image

      katiem2 

      8 years ago from I'm outta here

      I love phyllo dough, now you've done it, gone and got me hungry... off to the kitchen now. Peace :)

    • akirchner profile imageAUTHOR

      Audrey Kirchner 

      8 years ago from Washington

      Hello, hello - we buy it in the supermarket here - it is in the frozen section where desserts are or where frozen pie shells are, etc? Hopefully they will have it!

    • Hello, hello, profile image

      Hello, hello, 

      8 years ago from London, UK

      Sounds great and would like to try it but where to get the Phyllo Dough?

    • akirchner profile imageAUTHOR

      Audrey Kirchner 

      8 years ago from Washington

      The voice - thanks so much for tagging me. I live, therefore I cook is my motto!

    • akirchner profile imageAUTHOR

      Audrey Kirchner 

      8 years ago from Washington

      Too funny Holle, I finally got 'caught up' to where I wanted to be - now I feel a little goofy! I think I'm worn out. This was the one I was doing for next week and somehow posted it in today's topic. It shows what happens when we try to do too many things~

    • thevoice profile image

      thevoice 

      8 years ago from carthage ill

      excellent food culinary hub read thanks

    • habee profile image

      Holle Abee 

      8 years ago from Georgia

      Sounds awesome! I don't think I'll be writing any hubs for today's title.

    • akirchner profile imageAUTHOR

      Audrey Kirchner 

      8 years ago from Washington

      Thanks, Darlene - you are always so kind!

    • Darlene Sabella profile image

      Darlene Sabella 

      8 years ago from Hello, my name is Toast and Jam, I live in the forest with my dog named Sam ...

      How I miss those home cooked meals, you should own a restaurant. Awesome hub, and so yummy good this looks...thumbs up

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