Serves 4
Cooking this wonderful herbed pork tenderloin in a crispy phyllo pastry, paired with sautéed mushrooms, all in under 30 minutes is quite an extraordinary easy to make dish that you can treat yourself, your family and friends to. The fresh herb mixture gives this moist tenderloin endless aroma. I like to serve mashed potatoes with the pork, along with mushrooms. Your guests will definitely be in awe with this dish and will think that you worked hard in the kitchen. It will be your well-kept secret!
500 g pork tenderloin, trimmed Salt and freshly ground pepper 2 tsp vegetable oil 60 mL butter, divided 2 tbsp grainy mustard or 1½ tbsp smooth Dijon mustard 1½ tsp fresh sage, chopped 1 tsp fresh thyme, chopped
1-2 garlic cloves, minced 3 sheets phyllo pastry MUSHROOMS
30 mL butter 375 g small mixed cremini and white mushrooms, sliced if large
1 tsp fresh sage, chopped
½ tsp fresh thyme, chopped 2 tbsp fresh parsley, chopped
Sea salt and freshly ground pepper
Preheat oven to 425°F/ 220°C.
Line a baking sheet with parchment paper.
In a small bowl, combine mustard, garlic, sage and thyme. Set aside.
Pat pork dry and season all over with salt and pepper.
In a large skillet over high heat, heat oil, add 15 mL of the butter and swirl until melted. Brown pork on all sides, about 5 minutes. Transfer to a plate and let cool. Reserve skillet. Melt remaining butter. Lay 1 sheet of phyllo on work surface with one long side facing you and brush lightly with butter. Repeat, stacking the 3 sheets and finishing up with butter. Place pork parallel to the long side of the phyllo closest to you, about 5 cm up from the edge. Spread mustard mixture over top, sides and ends of pork. Starting with the long edge closest to you, fold pastry over pork, then fold both short sides in toward the centre over the pork. Roll up to enclose pork, without wrapping too tight. Place seam-side down on prepared baking sheet and brush outside of phyllo with butter. Bake for about 18 minutes or until phyllo is golden and crisp. If you have a thermometer it should register 145°F/63°C for medium-rare. Remove from oven and let rest for 5 minutes. For the mushrooms, return skillet to medium-high heat. Add butter and swirl to coat. Cook mushrooms, stirring often, for about 10 minutes or until liquid is released and mushrooms are lightly browned but not dry. Stir in sage and thyme. Season with salt and pepper to taste. Sauté for 1 minute to blend all flavours. Remove from heat and stir in parsley. Cut pork into medallions, using a serrated knife and serve it with the mushrooms.
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