Brie, Mushroom, Pork Tenderloin Phyllo Pastries

Carmelize 1 thinly sliced onion
Saute 2 cups of sliced mushrooms with minced garlic
1 wedge of brie, knife ready to cut slices off
1 pork tenderloin, sliced into medallions, sprinkled with garlic powder, S&P, and seared in a hot pan on both sides
Chopped fresh oregano, basil, and savory**
Defrosted sheets of phyllo
Melted butter


Take a sheet of phyllo and fold in half to form a rectangular piece
Brush with butter
Place a medallion down in center
Sprinkle herb blend
Slice of brie
Spoonful of onion
Spoonful of mushrooms
Fold one long edge over, brush with butter
Fold another long edge over, brush with butter
Tuck ends under
Place on cookie sheet (with silpad)



Bake at 350° for approx 40 minutes until phyllo is a nice golden brown

** I used a bit of dried oregano since I was out of fresh