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Phyllo Wrapped Pork Tenderloin Recipe

Discover the ultimate twist on a classic favorite with our Phyllo Pork Tenderloin Roll recipe. This culinary delight features a flaky phyllo crust and a mouthwatering mushroom gravy that will have your taste buds singing in delight. Say goodbye to the ordinary and hello to a dinner adventure you’ll never forget.

When to Serve Phyllo Pork Tenderloin Roll

This dish is tailor-made for special occasions!

Be it a joyful family celebration, a cozy dinner with close friends, or even a romantic date night in, my Phyllo-wrapped Pork Tenderloin Roll promises to take your meal to unimaginable heights.

With its tender and juicy pork tenderloin, wrapped in layers of crispy and flaky phyllo dough, this dish is the perfect combination of comfort and elegance.

The inspiration for this recipe came from my love for both flavorful pork tenderloin and flaky phyllo dough.

I wanted to create a dish that would showcase the versatility of these two ingredients, while also being easy enough for anyone to make at home.

phyllo-wrapped pork tenderloin with mushroom gravy for serving

Serving Suggestions

Look for side dishes that compliment the pork without overshadowing it.

I often go for a crunchy green salad or some beautifully roasted seasonal veggies.

If you’re leaning towards something more filling, mashed potatoes or rice pilaf will balance the pork perfectly.

And since you’re serving the phyllo-wrapped pork with mushroom gravy, mashed potatoes are an easy answer.

phyllo dough wrapped around a pork tenderloin with a bowl of brown gravy beside it for serving

Phyllo Magic

The magic of wrapping the tenderloin in phyllo lies not just in the wonderful mix of textures but also in the lovely extra benefits it brings.

The phyllo dough not only traps the moisture inside, ensuring the pork stays unbelievably moist, but also gives it a flaky, crunchy outer layer that adds elegance to your meal.

And when you slice it open to reveal the juicy meat inside, it’s an absolute feast for the senses.

Believe me, your guests will be lining up for seconds (and eagerly asking for the recipe)!

a pork tenderloin wrapped in phyllo dough and sitting on a plate with brown gravy

Phyllo Pork Tenderloin Roll

Add a flaky phyllo crust and a flavor-boosting mushroom gravy to your next pork tenderloin with this recipe.
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Course: Main Dishes
Cuisine: American
Prep Time: 35 minutes
Cook Time: 1 hour
Cooling Time: 20 minutes
Total Time: 1 hour 55 minutes
Servings: 4 servings
Calories: 639kcal
Author: Jennifer


  • 10 sheets Phyllo Dough 9″x 14″, thawed
  • 3 Tbsp butter
  • 3 Tbsp olive oil
  • 2 shallots finely chopped
  • 1 cup baby Portobello mushrooms cleaned and finely chopped
  • 1 Tbsp fresh parsley finely chopped
  • Salt and pepper to taste
  • 1 tsp garlic salt
  • 1 tsp thyme
  • 1 tsp dried oregano
  • 1 tsp paprika
  • 1 lb pork tenderloin
  • 1/4 cup seasoned breadcrumbs
  • 1 small jar/can of mushroom gravy


  • Thaw one roll of phyllo, following the thawing instructions on the package. Preheat the oven to 350 degrees F.
  • In a medium skillet, heat 1 tablespoon butter and 1 tablespoon oil over medium heat. Add shallots and mushrooms; cook until mushrooms are tender, about 10 minutes. Remove from the heat. Stir in the parsley, salt, and pepper, then cool to room temperature.
  • In a small bowl, combine the garlic salt, thyme, oregano, and paprika. Rub the seasonings over all sides of the pork. Put the pork in a roasting pan and bake for 20 minutes, turning once. Remove pork from the pan and cool for 10 minutes.
  • In a small bowl, melt the remaining 2 tablespoons of butter with 2 tablespoons of oil. Unroll the phyllo sheets and cover them with plastic wrap, then a slightly damp towel to prevent drying out.
  • Layer 10 phyllo sheets, brushing each one with the butter-oil mixture and sprinkling 1 teaspoon of breadcrumbs over each one.
  • Spread the mushroom mixture along one short edge of phyllo, leaving a 2” border. Place pork on top of the mushroom mixture then loosely roll up from the short edge. Tuck the edges at the end.
  • Place the phyllo-wrapped pork seam-down on an ungreased baking sheet, brush with the butter-oil mixture, and sprinkle with seasoned breadcrumbs. Score the top into 6 sections.
  • Bake for 30 minutes or until golden brown. Remove from the oven and let stand for 10 minutes before serving.
  • Heat the mushroom gravy in a small bowl according to the package's directions. Spoon the gravy onto a plate and place the phyllo-wrapped pork tenderloin on it.


  • I prefer Heinz HomeStyle Mushroom Gravy.
  • Leftover pork can be stored in an airtight container in the refrigerator for up to 3 days.


Serving: 1g | Calories: 639kcal | Carbohydrates: 51g | Protein: 39g | Fat: 31g | Saturated Fat: 11g | Polyunsaturated Fat: 17g | Cholesterol: 112mg | Sodium: 1182mg | Fiber: 4g | Sugar: 4g
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