4 sheets phyllo dough
1 lb. pork tenderloin, butterflied
2 apples, peeled, cored, and chopped
1/3 cup unsalted butter, divided
1 small onion, chopped
1/2 cup chicken broth
1 cup croutons
1 egg, beaten
Salt and pepper
Preheat oven to 425 degrees F.
Heat the 2 tablespoons butter over medium-high heat in a large skiller. Add the apples and onion. Saute until softened. Remove from heat and gently stir in the croutons, egg, butter, salt and pepper. Add the chicken broth gradually until everything is moistened. Let the stuffing mixture cool completely.
Spoon 3/4's of the stuffing down the pork in a horizontal line, setting remaining stuffing to the side. Roll the pork over the stuffing like a jelly roll, ending with the seam down and fat side up. Tightly tie the pork roast up with butcher's twine, season it with more salt and pepper, and transfer to a roasting pan. Roast the pork for about 25-30 minutes. Remove from oven.
Melt remaining butter. With pastry brush, brush butter on each sheet of dough and layer the phyllo, one sheet on top of the other. Cut the buttered phyllo stack in half lengthwise. Turn the dough so it looks like a diamond and coat with remaining apple stuffing, leaving a little room at the edges. Remove butcher's twine. Place prepared tenderloin about 1/2 inch from the edge of the phyllo. Fold the nearest corner of phyllo over the loin, and then bring up the corners on the sides of the loin, towards the center of the loin. Roll the loin away, wrapping up the whole loin. Roast in oven for another 20 minutes. Let cool completely.
Slice horizontally into equal pieces. Garnish with apples and/or fresh herbs.
Follow with my "Apple Strudel" recipe for dessert!