Pork Loin Phyllo
The contrasting flavors of spicy and sweet in the recipe provide an excellent combination with our Pinot Noir. The cumin and black pepper bring out hints of smoke and tea in the wine. Dates are sweet, but mild and offer enough to bring out that classic, juicy, red fruit flavor.
Pork Loin Phyllo
Author: La Crema Culinary Team
Recipe type: Main
Cuisine: Middle Eastern
Serves: 4
Ingredients
- One package of phyllo dough
- 1/2 lb. butter, melted
- 12 Medjool dates
- 1 tbsp. cumin
- 1 pork tenderloin, between 10-14 oz.
- Salt and pepper to taste
- 1 food brush
Instructions
- Preheat your oven to 425˚ F. Place your dates in a 2 quart pot of water with a pinch of salt and cumin. Bring to a simmer and simmer for 5 minutes. Remove dates, save the water. Once dates are cooled, peel and remove the seeds. Place them in a blender and add just enough of the poaching water to allow the purée to turn.
- Season the pork and with salt and pepper and brown the loin in a pan over medium-high heat. Remove from the pan and allow meat to rest. Unwrap the phyllo dough, place on a cutting board and brush with butter. Repeat process two more times each time layering the dough on top of the previous sheet and brushing it with butter. Spoon the date purée down the center of the dough (lengthwise) and place the pork loin at the top of the date purée. Trim the dough, so there is about 1 inch of dough on each side of the pork. Roll the pork in the phyllo no more then three times.
- Pre-score the phyllo dough in the approximate place you will cut pork to serve. Place on a oven proof pan or rack seam side down, brush with butter and cook in preheated oven for about 8 to 10 minutes or until phyllo is golden brown. Allow meat to rest for 5 minutes, cut and serve with sautéed mushrooms.
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