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Pork Tenderloin Strudel with Wine Sauce
Serves 4

5 slices bacon
1/2 lb pork tenderloin, thinly sliced
1 onion, chopped
1/2 cup pepperoni, sliced
1/2 cup fresh parsley, chopped
2 cups bread crumbs
2 Tbs. fresh basil
salt and pepper
1/2 lb filo leaves, thawed and covered with a damp kitchen towel
1/2 cup butter, melted

Wine Sauce:
2 Tbs butter
1 Tbs flour
1/2 cup cream
1/4 Merlot wine
1/2 cup beef stock
1 Tbs Worcestershire sauce
2 Tbs honey
salt and pepper

Butter a 7 X 11 inch pan; set aside. Preheat oven to 350F

Cook the bacon over medium low heat in a large skillet. Remove
bacon, drain, and set aside. Cook the tenderloin and onion in the
drippings, cooking the meat just until partially done (meat should
be slightly pink). Take meat out with a slotted spoon. Combine
the meat/onion mix with the pepperoni, parsley, bread crumbs and
basil. Add salt and pepper to taste. Crumble the bacon and add
it to the stuffing in the skillet. Mix thoroughly and set aside.

Lay 1 sheet of filo on a large plastic cutting board and fold it
in half (lengthwise) to form a rectangle. Brush some of the butter
on the filo with a pastry brush. Put about 1/2 cup of the mix
centered at one end. Roll up jelly roll fashion. Tuck the ends
underneath. Place the roll in the buttered dish seam side down.
Repeat to form additional rolls until all the pork has been used,
placing each roll next to the previous one. Brush completely with
butter.

Bake at 350F for 40 to 50 minutes, or until the filo is crisp and
golden brown. Serve hot with the Wine Sauce.

Wine Sauce: Melt the butter over low heat in a saucepan. Add the
flour and stir until a thick paste forms. Stir in the cream, wine
and beef stock. Continue stirring until smooth and slightly
thickened. Stir in the Worcestershire sauce, honey, and add salt
and pepper to taste.

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