Phyllo Crusted Pork Tenderloin Recipes

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PROSCIUTTO-WRAPPED PORK TENDERLOIN WITH CRISPY SAGE



Prosciutto-Wrapped Pork Tenderloin with Crispy Sage image

Turn your weeknight dinner into a fancy affair with this easy pork tenderloin recipe.

Provided by hello angie

Categories     Meat and Poultry Recipes     Pork     Pork Tenderloin Recipes

Time 50m

Yield 4

Number Of Ingredients 5

1 pound pork tenderloin
salt and ground black pepper to taste
1 bunch fresh sage, leaves removed and stems discarded, divided
6 ounces prosciutto
1 tablespoon olive oil, or more as needed

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Lightly season pork with salt and black pepper. Arrange about 6 sage leaves over tenderloin. Wrap prosciutto around tenderloin and sage, overlapping prosciutto slightly; wrap in plastic wrap and refrigerate to allow prosciutto to set on pork tenderloin, 5 to 10 minutes. Remove plastic wrap.
  • Heat olive oil in a skillet over medium heat. Fry wrapped tenderloin in the hot oil until prosciutto is crispy and lightly browned on all sides, 8 to 10 minutes. Transfer wrapped tenderloin to a baking dish, reserving oil in the skillet.
  • Bake tenderloin in the preheated oven until pork is cooked through, about 20 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
  • Heat reserved oil in the skillet over medium heat; fry remaining sage leaves until crispy, adding more oil as needed, about 5 minutes.
  • Slice tenderloin and serve with crispy sage leaves.

Nutrition Facts : Calories 293.8 calories, Carbohydrate 1.1 g, Cholesterol 86.3 mg, Fat 19.8 g, Protein 26 g, SaturatedFat 6.6 g, Sodium 900.3 mg

PORK TENDERLOIN IN PHYLLO



Pork Tenderloin in Phyllo image

Make and share this Pork Tenderloin in Phyllo recipe from Food.com.

Provided by ratherbeswimmin

Categories     < 4 Hours

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 7

1 (1 lb) pork tenderloin, trimmed
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
1 tablespoon stone ground mustard
1 1/2 tablespoons chopped fresh thyme
8 sheets frozen phyllo dough, thawed (18 x 14 inch)
1/2 cup hot mango chutney

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.

Nutrition Facts : Calories 271.6, Fat 8.6, SaturatedFat 2.7, Cholesterol 74.8, Sodium 571.9, Carbohydrate 20.6, Fiber 1, Sugar 0.2, Protein 26.2

SAVORY PUFF PASTRY WRAPPED PORK TENDERLOIN



Savory Puff Pastry Wrapped Pork Tenderloin image

This recipe is easy and fast to prepare...just dont tell anyone, they'll think you spent all day on it. Variations of ingredients are endless! I made this last night for the first time and it was a definate hit. I'll be trying different variations and will post the ones that are outstanding.

Provided by Corilayn

Categories     Pork

Time 1h

Yield 2 wrapped tenderloins, 6-8 serving(s)

Number Of Ingredients 12

2 pork tenderloin, about a pound each
1 (397 g) package puff pastry, thawed
1 apple, diced (I used a golden delicious)
1 large onion, diced
1 (50 g) package of poultry herbs, fresh (the pkg found with the other fresh herbs, dried herbs of your choice can be used)
1 (190 g) package Stove Top stuffing mix
5 garlic cloves, finely minced (we love garlic in this house)
1 cup garlic havarti cheese, grated (optional)
2 tablespoons butter
1 egg, beaten
1 teaspoon water
salt and pepper

Steps:

  • I seasoned with salt and pepper and quickly browned all sides of the tenderloin for a total of about 10 mins, remove and let cool.
  • Melt butter over medium heat and add apples, onions and garlic. Saute until tender, about another 10 mins, remove from heat and let cool.
  • Finely chop the package of herbs, add as much or as little as you prefer.
  • Add to the cooling apple mixture.
  • Prepare the stuffing according to the box and let cool.
  • Roll out the pastry on a floured surface to the size of your tenderloin with extra room on the sides to be able to fold and tuck pastry inches ( I tried to get mine to be 'rectangular' shape but ended up with something that looked more like an ameba lol).
  • Cut the tenderloin in half, lengthwise. (This is because a tenderloin is usually fatter at one end.).
  • Take one part of the tenderloin and flip it so that one fat end is meeting up with a skinny end, and place in the middle of the pastry. (I left mine a little 'butterflied').
  • Top the tenderloin with the stuffing followed by the apple mixture and then if so desired the cheese of your choice.
  • Then just gently roll the tenderloin in the pastry, tucking in the ends while you roll.
  • Brush with a beaten egg with water all over the top and sides.
  • Place seam side down on a baking sheet.
  • Bake at 375 for 30-40 mins, or until golden brown.
  • Let cool for 10 mins and serve, ENJOY.
  • Note: I used one square of puff pastry per tenderloin, I had to make 2 to feed everyone :) But the mixtures will fill both tenderloins, so there is no need to double up.

Nutrition Facts : Calories 765, Fat 37, SaturatedFat 11.4, Cholesterol 150.9, Sodium 745.7, Carbohydrate 61.5, Fiber 3.2, Sugar 7.4, Protein 44.7

PHYLLO CRUSTED PORK TENDERLOIN



Phyllo Crusted Pork Tenderloin image

Provided by Food Network

Categories     main-dish

Time 1h50m

Yield 2 servings

Number Of Ingredients 12

1 pound. pork tenderloin, trimmed of silverskin
Salt and freshly ground black pepper, to taste
1 teaspoon cumin
1 teaspoon paprika
1/2 teaspoon Szechwan pepper
3 tablespoons lard
1 pound mushrooms (mixed selection), 1/4-inch slice
Lard
2 tablespoons Creole mustard
4 sheets phyllo dough
2 tablespoons unsalted butter
Oil

Steps:

  • Take the pork tenderloin and cut it in half crosswise. Each piece should be about 8 ounces. Season with salt, pepper, cumin, paprika and Szechwan pepper. Heat 2 tablespoons of lard in a saute pan. Sear the pork tenderloins in the hot lard, browning all sides. Place pork on a plate and let cool. In the same saute pan, saute the mushrooms, adding the remaining 1-tablespoon of lard if necessary. Cook until the mushrooms are brown and all the moisture is gone. Season with salt, pepper and Creole mustard. Let cool. Melt unsalted butter. With pastry brush, brush butter on each sheet of dough and layer the phyllo, one sheet on top of the other. Cut the buttered phyllo stack in half lengthwise. Place four tablespoons of mushroom mix on phyllo dough, spread into a layer. Turn the dough so it looks like a diamond. Place the tenderloin onto the mushroom mixture where the edges of the loin are about 1/2 inch from the edge of the phyllo. Fold the nearest corner of phyllo over the loin, and then bring up the corners on the sides of the loin, towards the center of the loin. Roll the loin away, wrapping up the whole loin. Roast in a preheated 450-degree oven for 18 to 20 minutes.

GRILLED PORK TENDERLOIN FOIL PACKET



Grilled Pork Tenderloin Foil Packet image

Pork loin is grilled alongside potatoes in this Grilled Pork Tenderloin Foil Packet. An easy summer meal perfect for busy weeknights!

Provided by Annie Holmes

Categories     30 Minutes or Less

Time 35m

Number Of Ingredients 8

1 (1 pound) Smithfield® Marinated Fresh Pork Tenderloin
4 cups chopped little red potatoes
1 1/2 tablespoons olive oil
1 tablespoon minced garlic
1 tablespoon fresh rosemary
1 tablespoon fresh sage, chopped
3 tablespoons parmesan, shredded
salt and pepper to taste

Steps:

  • Heat a grill to medium heat.
  • In a mixing bowl combine the chopped potatoes with the olive oil, garlic herbs, parmesan, salt and pepper. Stir until well combined and completely covered.
  • Grab a large section of aluminum foil and spray well with cooking spray.
  • Lay the Smithfield® Golden Rotisserie Marinated Fresh Pork Tenderloin in the center of the foil and line the potatoes along each side.
  • Carefully fold up the foil on each side and create a packet.
  • Place the packet seam side up on the grill and cook for 30 minutes.
  • Remove from grill and very carefully open (the steam will be hot! I use tongs) and check to make sure your pork has reached a 160 degrees F internal temp.
  • Garnish with additional herbs and parmesan if desired.

Nutrition Facts : Calories 294 calories, Carbohydrate 45 grams carbohydrates, Cholesterol 18 milligrams cholesterol, Fat 7 grams fat, Fiber 4 grams fiber, Protein 12 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 177 grams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 5 grams unsaturated fat

PEPPER-CRUSTED TENDERLOIN CROSTINI



Pepper-Crusted Tenderloin Crostini image

Caramelized onions add a touch of sweetness to this elegant appetizer. Use the higher range of pepper if you like a little more zip. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Appetizers

Time 1h5m

Yield 2-1/2 dozen.

Number Of Ingredients 11

2 large onions, thinly sliced
6 tablespoons butter, softened, divided
2 teaspoons sugar
1 tablespoon olive oil
1 beef tenderloin roast (1-1/2 pounds)
2 to 3 teaspoons coarsely ground pepper
2 garlic cloves, minced
3/4 teaspoon salt
2 teaspoons prepared horseradish
1 French bread baguette (10-1/2 ounces), cut into 30 slices
Minced fresh parsley

Steps:

  • In a large skillet over medium-low heat, cook onions in 3 tablespoons butter for 5 minutes or until tender. Add sugar; cook over low heat for 30-40 minutes longer or until onions are golden brown, stirring frequently. , Meanwhile, rub oil over tenderloin. Combine the pepper, garlic and salt; rub over beef. In a large skillet, brown beef on all sides. Transfer to a baking sheet. , Bake at 425° for 20-25 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand for 10 minutes., In a small bowl, beat horseradish and remaining butter until blended. Spread over bread slices. Place on a baking sheet. Broil 3-4 in. from heat for 2-3 minutes or until lightly golden brown. , Thinly slice the beef; place on toasted bread. Top with caramelized onions. Garnish with parsley.

Nutrition Facts : Calories 112 calories, Fat 6g fat (3g saturated fat), Cholesterol 20mg cholesterol, Sodium 146mg sodium, Carbohydrate 9g carbohydrate (1g sugars, Fiber 1g fiber), Protein 6g protein.

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