pork tenderloin and phyllo with thyme and dijon

1 lb pork tenderloin
waxy outer fat trimmed
1/2 tsp salt
1/4 tsp black pepper
cooking spray
1 tbsp dijon mustard
1 1/2 tbsp thyme
8 sheets phyllo dough
1/2 cup mango chutney
warmed, preferably Sukhi's brand, could also use strawberry chipotle jam
This dish is great for elegant yet effortless entertaining. It is also relatively cost-effective. The mustard and thyme bolster the pork tenderloin, the phyllo wrapper adds just a touch of texture, and the chutney pulls it all together with its moisture and sweetness. Our friend Catherine introduced us to this recipe when she hosted us for dinner back in 2004, and we have since served this as the main course of special meals for friends and family.
Preheat oven to 400°F.
Sprinkle pork with salt and pepper; place on a jelly roll pan lined with parchment paper coated with cooking spray. Bake at 400°F for 15 minutes, turning once. Remove from oven; let stand 5 minutes or until slightly cool.
Coat pork with mustard. Sprinkle evenly with thyme, pressing thyme into the mustard to adhere.
Place 1 sheet of phyllo on a large cutting board or work surface. Cover the remaining dough with a moist paper towel. Lightly coat the single sheet with cooking spray. Repeat layering with remaining phyllo and cooking spray, ending with phyllo. Gently press phyllo layers together. Lightly coat the top phyllo sheet with cooking spray.
Arrange pork along one of the short edges of the phyllo stack, leaving a 2-inch border. Lightly roll up the pork tenderloin in the phyllo. Do not roll tightly.
Replace the parchment paper in the jelly roll pan and lightly coat it with cooking spray. Place the roll, seam side down, on top of the parchment. Bake at 400°F for 20 minutes or until the roll is golden brown and the thermometer registers 155°F. Rest for 10 minutes.
Place chutney in a microwave-safe bowl. Microwave at high for 30 seconds or until warm, stirring once.
Cut the pork crosswise into 8 even slices using a serrated knife. Serve topped with chutney or pass chutney tableside.
Catherine recommends the mango chutney from Sukhi’s and always uses it when she makes this dish. As a dijon mustard enthusiast, I once made this recipe with extra dijon. While I definitely tasted more mustard, the extra mustard also made the phyllo crust soggy. I prefer light and crunchy phyllo over more mustard, so I now always stick to the proportions in this recipe. If you too are a dijon mustard enthusiast, resist the temptation and don’t make the same mistake I did. :)