Frank's Recipes! Pork Tenderloin in Phyllo with Wine Sauce

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Pork Tenderloin in Phyllo with Wine Sauce

5 slices bacon
8 ounces pork tenderloin, thinly sliced
1 onion, chopped
1/2 cup andouille sausage or pepperoni, thinly sliced
1/2 cup parsley, chopped
2 cups soft bread crumbs
2 tablespoons fresh basil, chopped
salt and pepper, to taste
8 ounces phyllo dough
1/2 cup butter, melted

WINE SAUCE
2 tablespoons butter
3 teaspoons flour
1/2 cup cream
1/4 cup dry red wine
1/2 cup beef stock
3 tablespoons Worcestershire sauce
2 tablespoons honey
salt and pepper, to taste

Preheat oven to 350 degrees and lightly butter a 11 X 7 baking dish. In a large skillet, over medium low heat, cook bacon until crisp. Remove from pan, drain on paper towel and set aside. Place pork tenderloin and onion in pan with bacon drippings and cook until meat just begins to loose it's pink color. Remove with a slotted spoon and place in a large bowl with andouille, parsley, bread crumbs and basil. Add salt and pepper to taste.

Crumble bacon and add to mixture and mix well to thoroughly combine all ingredients. Set aside. Lay 1 sheet of phyllo on a cutting board and fold in half to form a rectangle. Brush with some of the melted butter. Place 1/2 cup of the tenderloin mixture in the center on one end. Roll phyllo around mixture, jelly roll style, and tuck ends in underneath. Repeat forming other rolls until all ingredients are used. Place roll in the prepared pan and brush with remaining butter making sure each roll has been coated with the butter. Bake for 40 - 50 minutes or until phyllo is crisp and golden. Meanwhile, make the sauce. in a small saucepan, over low heat, melt butter, add flour and stir for 2 minutes. Stir in cream, wine and beef stock. Increase heat to medium high and continue to cook, stirring constantly, until slightly thickened. Stir in Worcestershire sauce, honey, salt and pepper.