Roast Pork Salad Mini Phyllo Cups

Delicate and decadent tea savories are made simple with these Roast Pork Salad Mini Phyllo Cups.

Roast Pork Salad Mini Phyllo Cups
Yield: 24
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  1. 1 pound pork tenderloin
  2. 1 tablespoon plus 1 teaspoon olive oil, divided
  3. ⅛ teaspoon garlic salt
  4. ⅛ teaspoon ground black pepper
  5. 2 cups sliced white button mushrooms
  6. 1 teaspoon fresh thyme leaves
  7. ⅛ teaspoon salt
  8. ¼ cup mayonnaise
  9. 2 tablespoons stone-ground mustard
  10. ¼ teaspoon Worcestershire sauce
  11. 24 mini phyllo cups, such as Athens
  12. Garnish: fresh thyme
  1. Preheat oven to 350°.
  2. Line a rimmed baking sheet with foil. Place pork tenderloin on prepared baking sheet, drizzle with
1 teaspoon olive oil, and season with garlic salt and pepper.
  3. Roast until a meat thermometer inserted in the thickest part of tenderloin registers 145°, approximately 25 minutes. (Pork will be pink inside; cook longer for well done.) Let stand for 15 minutes.
  4. Using a sharp knife, cut tenderloin into ½-inch slices. Cut each slice lengthwise into ¼-inch pieces, then cut crosswise into ¼-inch cubes. Set aside.
  5. Line another rimmed baking sheet with parchment paper. Set aside.
  6. In a medium bowl, toss mushrooms with remaining 1 tablespoon olive oil, thyme, and salt. Spread in a single layer on prepared baking sheet.
  7. Roast until mushrooms are tender and release their juices, approximately 20 minutes. Let cool completely.
  8. Chop mushrooms very finely.
  9. In a medium bowl, combine chopped pork, chopped mushrooms, mayonnaise, mustard, and Worcestershire sauce, stirring to blend. Fill each phyllo cup with pork salad.
  10. Garnish each phyllo cup with a thyme sprig, if desired.
  11. Serve immediately.
  1. Make-Ahead Tip: Pork salad can be made a day in advance, covered, and refrigerated until needed.
TeaTime Magazine
From TeaTime, TeaTime Holidays 2015



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