AUTUMN PORK TENDERLOIN
Big Mama's delicious pork tenderloin stuffed with cranberries and black mission figs and wrapped in phyllo is sure to be your favourite new Fall dish!
1 pork tenderloin
1/2 - 3/4 c. Dukka
4 sheets phyllo
Big Mama’s Cajun Dry Rub, to taste
salt & pepper, to taste
1/2 c. dried cranberries
1/2 c. dried black mission figs
1 1/4 c. apple cider or juice
2 star anise
1” cinnamon stick
1 tsp. nutmeg
Combine dried fruit, apple cider, anise, cinnamon and nutmeg in a small saucepan. Simmer and reduce. When fruit has macerated, mash gently.
Remove silver from tenderloin - cut off any loose bits and the flat point.
Butterfly tenderloin and season the inside with salt, pepper and Big Mama’s Cajun Dry Rub. Stuff with strained macerated fruit, close.
Roll in Dukka mixed with Cajun Dry Rub and set aside.
Brush each sheet of phyllo with melted butter and stack. Place pork at one end and roll tightly. Butter seam and tie ends with string.
Baste in butter and place on foil sheet seam side down. Bake at 400°F for 20-30 minutes. Let rest 3-5 minutes.