You are here: Home » Recipes » Pork and Broccoli Phyllo Pork and Broccoli Phyllo Recipe by National Pork Board Yield 6 servings Prep 20 mins Cook 40 mins Savory cubed pork is layered with crispy phyllo pastry. PrintEmail Ingredients 1 pound boneless pork loin, roasted, cut into 1/2-inch cubes1 -- 12-oz bag frozen broccoli florets, thawed1 1/2 cups chicken broth1/2 cup onion, diced1/2 cup red bell pepper, diced3 tablespoons Dijon-style mustard1/8 teaspoon white pepper1 1/2 tablespoons cornstarch, dissolved in 2 tablespoons water6 tablespoons dry bread crumbs8 sheets phyllo dough, thawed -- Nonstick vegetable baking spray Instructions Preheat oven to 375F. Place pork and broccoli in a medium-size mixing bowl, set aside. In small saucepan, bring broth to a boil; lower heat to a simmer, add onion and bell pepper and simmer 10 minutes. Stir in mustard, pepper and cornstarch mixture, bring to a boil, stirring. Remove from heat and mix with pork and broccoli; set aside. Spray a 2-quart, 11 x 7-inch baking dish with nonstick spray; line with one sheet of phyllo and sprinkle with one tablespoon bread crumbs. Repeat this 3 times; and fill with meat mixture. Cover the meat with phyllo, layering the same way on top as the bottom of the dish. (To clarify, this would be 4 sheets of phyllo dough and 3 tablespoons of bread crumbs beneath and on top of the meat mixture.) Tuck any overlapping phyllo dough gently down the inner sides of the baking dish. Bake until phyllo is brown and filling hot, about 25 minutes. Cut into squares to serve. Note: If desired, use sheets of phyllo to create individual triangles. Omit bread crumbs.