Pork Tenderloin in Phyllo

Submitted by ratherbeswimmin

"Cooking Light"

 

• Ready In: 1hr 15mins
• Ingredients: 7
• Serves: 4

ingredients

• 453.59 g pork tenderloin, trimmed
• 2.46 ml salt
• 1.23 ml fresh ground black pepper
• 14.79 ml stone ground mustard
• 22.18 ml chopped fresh thyme
• 8 sheet frozen phyllo dough, thawed (18 x 14 inch)
• 118.29 ml hot mango chutney

directions

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