* 300g Pork tenderloin fillet
* 1 tablespoon Olive oil
* 2 Shallots, peeled and finely chopped
* 2 Cloves of garlic, peeled and crushed
* 150 g of Oyster mushrooms, wiped clean and finely chopped
* 1 tablespoon fresh Sage leaves, or 1 teaspoon of Dried Sage
* Grated Zest from a Tangerine
* 25 g of Breadcrumbs
* Sea salt and Freshly ground black pepper
* 4 sheets of Filo pastry
* 15 g Butter, melted

===Method===
* Trim and discard any Fat or membranes from the Pork fillet
* Add the Olive oil and a grind of Black pepper to a large non-stick Frying pan
* Over a high heat, seal the Pork tenderloin on all sides
* Remove from the pan, set to one side and keep warm
* Add the Shallots, Mushrooms and Crushed garlic and sauté gently for 5 minutes
* Remove from the heat and add the Tangerine Zest, Breadcrumbs and a pinch of Salt
* On a clean worktop, lay out one sheet of Filo pastry and Brush with melted Butter
* Place another sheet directly over the top, Brush with Butter and repeat until you have a stack of 4 sheets
* Spread your Mushroom mixture over the centre of the Filo pastry
* Pat the fillet dry with a Paper towel and place in the centre of the Pastry
* Wrap the Filo pastry around the Pork and tuck the edges in so it is a neatly wrapped parcel
* Place on a lightly greased Baking sheet and Roast for 30 minutes
* Allow it to Rest for 5 minutes before carving into thick slices and serving

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