tenderloin (pork) and pine nuts in phylo pastry

Preparation

1. Butter the baking plate (with a knob of extra butter). Heat the oven to 200 C.
2. Dab the meet dry with kitchen paper. Heat the butterin a pan and fry the tenderloin until golden brown on each side. Leave to cool a bit, then sprinkle with salt and pepper.
3. Cut the meat lengthwise (cut about two third of the 'thickness' of the meat). Pound or grind the pine nuts with a handful of spinach, the basil leaves, en 2 tablespoons of the olive oil to a coarse mass. Season to taste with the seasalt and freshly ground pepper, then rub this paste into the cuts in the tenderloins.
4. Place to pieces of phylo pastry next to each other, so that they overlap and make a bigger piece. Place one tenderloin on each piece of phylo pastry, fold the edges into the middle, then roll the pastry over the meat (so it is completely covered, the edges overlap and won't open when baking). Brush the pastry with some shortening (or butter), then bake them off in the pre-heated oven for about 20 to 25 minutes, until golden brown and crunchy.
5. Meanwhile, boil the carrots in the cream with some added water for approx. 10 to 15 minutes. Pour into a colander, leave to drip dry, then mix them with the lemon juice, 50ml olive oil, salt and pepper and, using the food processor, blend them into a smooth paste.
Serving suggestion
Serve the phylo pastries covered in some of the carrot cream sauce.
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10. Rating: 3.50/5 (6 votes)
    Rating 3.50/5
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