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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. |
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