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1
Take the pork tenderloin and cut it in half crosswise.
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2
Each piece should be about 8 ounces.
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3
Season with salt, pepper, cumin, paprika and Szechwan pepper.
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4
Heat 2 tablespoons of lard in a saute pan.
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5
Sear the pork tenderloins in the hot lard, browning all sides.
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6
Place pork on a plate and let cool.
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7
In the same saute pan, saute the mushrooms, adding the remaining 1-tablespoon of lard if necessary.
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8
Cook until the mushrooms are brown and all the moisture is gone.
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9
Season with salt, pepper and Creole mustard.
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10
Let cool.
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11
Melt unsalted butter.
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12
With pastry brush, brush butter on each sheet of dough and layer the phyllo, one sheet on top of the other.
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13
Cut the buttered phyllo stack in half lengthwise.
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14
Place four tablespoons of mushroom mix on phyllo dough, spread into a layer.
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15
Turn the dough so it looks like a diamond.
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16
Place the tenderloin onto the mushroom mixture where the edges of the loin are about 1/2 inch from the edge of the phyllo.
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17
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.
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18
Roll the loin away, wrapping up the whole loin.
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19
Roast in a preheated 450-degree oven for 18 to 20 minutes.
