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Pastry Wrapped Pork Recipe
|Lean boneless pork loin roast||1 1⁄2 Pound (1 Roast)|
|Cream sherry||1⁄2 Cup (8 tbs)|
|Garlic head||3 , unpeeled|
|Vegetable cooking spray||1|
|Sun-dried tomato||1⁄2 Cup (8 tbs) (Without Oil)|
|Fine dry breadcrumbs||2 Tablespoon, toasted|
|Dried rosemary||1⁄4 Teaspoon, crushed (Whole)|
|Freshly ground pepper||1⁄2 Teaspoon|
|Frozen phyllo pastry||16 , thawed (Commercial)|
Serving size: Complete recipe
Calories 2477 Calories from Fat 452
% Daily Value*
Total Fat 50 g76.4%
Saturated Fat 14.2 g71.2%
Trans Fat 0 g
Cholesterol 401.4 mg
Sodium 3053.5 mg127.2%
Total Carbohydrates 299 g99.7%
Dietary Fiber 15.5 g61.9%
Sugars 29.1 g
Protein 189 g378.3%
Vitamin A 6.9% Vitamin C 115.1%
Calcium 66.6% Iron 125.4%
*Based on a 2000 Calorie diet
Pour sherry over roast.
Seal bag, and shake until roast is well coated.
Marinate roast in refrigerator at least 4 hours, turning bag occasionally.
Gently peel outer skin from garlic; cut off top one-fourth of each head, and discard.
Place garlic, cut side up, in center of a piece of heavy-duty aluminum foil; coat with cooking spray.
Fold aluminum foil over garlic, sealing tightly.
Bake at 350° for 1 hour or until garlic is soft.
Remove from oven, and let cool completely.
Remove and discard papery skin from garlic.
Scoop out soft garlic with a small spoon; set garlic aside.
Pour boiling water over sun-dried tomato to cover; let stand 5 minutes or until tomato is softened.
Drain and chop tomato.
Combine chopped tomato and garlic in a small bowl; add breadcrumbs and rosemary, stirring well.
Remove roast from bag; discard marinade.
Cut roast into 8 slices.
Cut a deep pocket in top of each pork slice.
Fill pockets evenly with tomato mixture.
Sprinkle both sides of slices with ground pepper and salt.
Coat a large nonstick skillet with vegetable cooking spray; place skillet over medium-high heat until hot.
Add pork slices; cook 3 minutes on each side or until pork is browned.
Drain and pat dry with paper towels.
Place 1 sheet of phyllo on wax paper (keep remaining phyllo covered).
Coat phyllo with cooking spray.
Fold phyllo in half lengthwise; place 1 pork slice 3 inches from one end.
Fold narrow end of phyllo over top of slice.
Fold sides of phyllo over pork slice, and roll up.
Place a second sheet of phyllo on wax paper; cut to a 12-inch square, and coat with cooking spray.
Place wrapped pork slice in center of phyllo square.
Bring points of phyllo square to middle, gently twisting points together in center; pull ends up and out to resemble a package.
Coat bundle with cooking spray, and place on an ungreased baking sheet.
Repeat procedure with remaining phyllo pastry and pork slices.
Bake, uncovered, at 350° for 30 to 35 minutes or until pork is done.