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APPLE-BACON-BLUE TENDERLOIN EN CROUTE Make it Fabulous with Fillo Recipe Contest Entry Ingredients
1 1-1/2 lb. - 2 lb. pork tenderloin, fat and sinew removed
3 slices of bacon
1/2 cup blue cheese, crumbled
1/4 cup flat-leaf parsley, coarsely chopped
Four wooden picks
1 teaspoon pepper, freshly ground
2 tablespoons butter, melted
8 sheets Athens® Fillo Dough (9” x 14”), thawed
1 small red onion, minced
1 tablespoon unsalted butter
1 small Fuji apple, minced
1 tablespoon lemon juice
1 tablespoon honey
1 tablespoon rice wine vinegar In a large skillet, fry the bacon, reserving the pan when done. Pat the bacon dry with paper towels and chop.
Butterfly the pork tenderloin lengthwise, slicing it down the center, but not all the way through. Open it up, and cover it with a sheet of plastic wrap. Pound it evenly with a kitchen mallet or heavy-bottomed saucepan. Remove the plastic wrap and sprinkle the inside evenly with the bacon, blue cheese and flat-leaf parsley. Secure closed with wooden picks and sprinkle evenly with pepper. In the pan used for frying the bacon, brown the tenderloin for 3-5 minutes on each side. Set aside to cool slightly while preparing the fillo dough.
In a small saucepan, melt the butter over medium heat. Layer eight sheets of phyllo, brushing each with the butter.
Remove the wooden picks from the tenderloin, place seam-side down onto the long edge of the phyllo dough. Roll tightly until there are about four inches left. Fold the ends onto the roll and finish rolling lengthwise.
Bake seam-side down, on an ungreased cookie sheet or baking pan on the center rack in a preheated 350°F for 25-30 minutes or until phyllo is golden brown.
While the pork is cooking, prepare the chutney.
Using the same skillet used for bacon and tenderloin, sauté the onion with the butter on medium-high heat. After about five minutes, add the minced apple, cooking for another five minutes, stirring occasionally.
When the apple and onion are soft, turn the heat up and add lemon juice, honey and vinegar. Stir on high for five minutes. The mixture should turn golden brown. Reduce heat to low and simmer.
When the tenderloin is done, slice it into medallions and arrange on your plate. Garnish with chutney, and put the remaining chutney into a bowl for the table.
Yield: 2 servings
GENERAL FILLO DOUGH HANDLING DIRECTIONS
1. Allow fillo dough to thaw in refrigerator overnight. Bring to room temperature before using.
2. Carefully unroll fillo sheets onto a smooth, dry surface.
3. Cover fillo completely with plastic wrap, then a damp towel.
4. Keep fillo covered until needed. Do not leave uncovered for more than one minute to avoid drying out.
5. Microwave butter until melted. This will give you a lighter and flakier pastry.
6. Brush each layer of fillo with melted butter, margarine or oil.
7. To prevent edges from cracking, brush edges first and then work into center.
8. Be sure to brush the last layer of fillo with melted butter.
9. Fillings should be chilled and not excessively moist.
10. Fillo may be rolled and refrozen to store when not in use.
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