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home > recipes > meat > pork tenderloin strudel with wine sauce
Pork Tenderloin Strudel with Wine Sauce adapted from Filo Fantastic by Mary Crownover Serves 4 5 slices bacon 1/2 lb pork tenderloin, thinly sliced 1 onion, chopped 1/2 cup pepperoni, sliced 1/2 cup fresh parsley, chopped 2 cups bread crumbs (I used pumpernickel) 2 Tbs. fresh basil salt and pepper 1/2 lb filo leaves, thawed and covered with a damp kitchen towel 1/2 cup butter, melted Wine Sauce: 2 Tbs butter 1 Tbs flour 1/2 cup cream 1/4 Merlot wine 1/2 cup beef stock 1 Tbs Worcestershire sauce 2 Tbs honey salt and pepper Butter a 7 X 11 inch pan; set aside. Preheat oven to 350F Cook the bacon over medium low heat in a large skillet. Remove bacon, drain, and set aside. Cook the tenderloin and onion in the drippings, cooking the meat just until partially done (meat should be slightly pink). Take meat out with a slotted spoon. Combine the meat/onion mix with the pepperoni, parsley, bread crumbs and basil. Add salt and pepper to taste. Crumble the bacon and add it to the stuffing in the skillet. Mix thoroughly and set aside. Lay 1 sheet of filo on a large plastic cutting board and fold it in half (lengthwise) to form a rectangle. Brush some of the butter on the filo with a pastry brush. Put about 1/2 cup of the mix centered at one end. Roll up jelly roll fashion. Tuck the ends underneath. Place the roll in the buttered dish seam side down. Repeat to form additional rolls until all the pork has been used, placing each roll next to the previous one. Brush completely with butter. Bake at 350F for 40 to 50 minutes, or until the filo is crisp and golden brown. Serve hot with the Wine Sauce. Wine Sauce: Melt the butter over low heat in a saucepan. Add the flour and stir until a thick paste forms. Stir in the cream, wine and beef stock. Continue stirring until smooth and slightly thickened. Stir in the Worcestershire sauce, honey, and add salt and pepper to taste. ----------------------------------------------------------------------- "Please try to understand before one of us dies." -Basil Fawlty

Pork Tenderloin Strudel with Wine Sauce


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(posted October 16, 1997)

Pork Tenderloin Strudel with Wine Sauce
adapted from
Filo Fantastic by Mary Crownover

Serves 4

5 slices
bacon
1/2 lb
pork tenderloin, thinly sliced
1
onion, chopped
1/2 cup pepperoni, sliced
1/2 cup fresh
parsley, chopped
2 cups
bread crumbs (I used pumpernickel)
2 Tbs. fresh
basil
salt and pepper
1/2 lb
filo leaves, thawed and covered with a damp kitchen towel
1/2 cup
butter, melted

Wine Sauce:
2 Tbs
butter
1 Tbs
flour
1/2 cup
cream
1/4
Merlot wine
1/2 cup
beef stock
1 Tbs
Worcestershire
sauce
2 Tbs
honey
salt and pepper

Butter a 7 X 11 inch pan; set aside. Preheat oven to 350F

Cook the
bacon over medium low heat in a large skillet. Remove bacon,
drain, and set aside. Cook the tenderloin and onion in the drippings,
cooking the meat just until partially done (meat should be slightly pink).
Take meat out with a slotted spoon.
Combine the meat/onion mix with the
pepperoni,
parsley,
bread crumbs and basil. Add salt and pepper to taste.
Crumble the bacon and add it to the stuffing in the skillet. Mix thoroughly
and set aside.

Lay 1 sheet of
filo on a large plastic cutting board and fold it in half
(lengthwise) to form a rectangle.
Brush some of the butter on the filo with
a
pastry brush. Put about 1/2 cup of the mix centered at one end. Roll up
jelly roll fashion. Tuck the ends underneath. Place the roll in the
buttered dish seam side down. Repeat to form additional rolls until all the
pork has been used, placing each roll next to the previous one. Brush
completely with
butter.

Bake at 350F for 40 to 50 minutes, or until the filo is
crisp and golden
brown. Serve hot with the
Wine Sauce.

Wine Sauce:
Melt the butter over low heat in a saucepan. Add the flour and stir until a
thick paste forms. Stir in the cream,
wine and beef stock. Continue
stirring until
smooth and slightly thickened. Stir in the Worcestershire
sauce, honey, and add salt and pepper to taste.
-----------------------------------------------------------------------

"Please try to understand before one of us dies."
-
Basil Fawlty



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