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Pork Tenderloin Strudel with Wine Sauce
by eep



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.
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