Pork Tenderloin and Wild Mushroom Strudel - serves 8

Preparation time: 45, - cooking time: 30

2 whole pork tenderloins
1 lb. wild mushrooms
1/4 cup toasted bread crumbs
2 tsp orange zest
1/2 cup spinach, blanched and chopped
1 tbsp chopped basil
1 tbsp toasted pine nuts
1 egg, beaten
2 tsp grated Parmesan cheese
Salt and pepper to taste
6 filo dough leaves
1 cup melted butter
1 cup unseasoned bread crumbs
Rosemary Mayonnaise

Shape tenderloins into tight "sausages" with the aid of plastic wrap. Place in freezer for about an hour to firm up. Once firm, remove plastic wrap and grill over hot coals to medium rare. Remove and cool to room temperature. Grill or saute mushrooms. If sauteing, use very little butter so mushrooms brown and liquid evaporates. Cool. Chop and combine with breadcrumbs, orange zest, spinach, basil, pine nuts, egg, Parmesan cheese and salt and pepper to taste.
To assemble strudel, lay out one sheet of filo dough; brush with butter, sprinkle with crumbs. Repeat until all dough layers are used. Press together mushroom mixture and arrange half along one side of dough. Lay cooled tenderloins on top, overlapping tail ends so thickness is even. Cover with remaining mushroom mixture, completely encasing tenderloins. Roll up and place seam-side-down on buttered baking sheet. Brush top of strudel with melted butter and bake in 375 degree F. oven for 20-30 minutes or until crust is golden brown. Baste with butter every 8-10 minutes during baking.
To serve, slice into 8 portions, serve each with about 2 tbsp Rosemary Mayonnaise. Rosemary Mayonnaise: Blend together 1 cup well-flavored homemade mayonnaise, 1 1/2 tsp orange juice concentrate, 1 1/2 tsp orange zest, 1 1/2 tsp chopped rosemary, 2 tbsp heavy cream and 2 tbsp fresh orange juice. Let stand at least one hour to let flavors marry. Cover and refrigerate up to 4 days. Makes 1 1/2 cups.