Pork Wellington

Makes 4 servings

Ingredients:

1/2 cup canola oil
1 tablespoon garlic, minced
2 tablespoons Garam Marsala seasoning
2 pork tenderloins cut in half
2 tablespoons butter
1 cup Granny Smith apples, small diced
1/2 cup dried apricots, chopped
1/2 cup dried cranberries
1 tablespoon fennel fronds, chopped
1/4 cup water
1 tablespoon sugar
2 teaspoons curry powder
20 (9” x 14”) sheets Athens™ Twin Pack Fillo Dough
1/2 cup butter, melted

Preparation:

In a small mixing bowl combine oil, garlic, and Garam Marsala
seasoning, mixing well. Marinate the pork for 1 hour. Sear pork and
chill slightly.

Melt butter and sauté apples, apricots, cranberries, onions, and
fennel for 2 to 3 minutes. Add water, sugar, and curry powder to sauté
pan and simmer until all the water is evaporated. Cool mixture in
refrigerator for 1 hour.

Layer 5 sheets of fillo brushing each with melted butter or margarine.
Spread 1/2 cup of fruit mixture along the edge of the fillo, place one
piece of tenderloin on top and roll as a strudel. Place seam side
down, score top and brush with melted butter. Repeat 3 times. Bake at
375 degrees F. for 30 to 40 minutes until golden brown.