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Yummy Pork Mummy Recipe
Yummy Pork Mummy Recipe photo by Taste of Home

Yummy Pork Mummy Recipe

Publisher Photo
If you're looking for the perfect main entree for a Halloween dinner party, look no further. The pork stays moist under the pyllo "wrappings," and the sauce adds a dijon zip that guests won't soon forget. —Taste of Home Test Kitchen
TOTAL TIME: Prep: 45 min. Bake: 15 min. + standing
MAKES:4 servings
TOTAL TIME: Prep: 45 min. Bake: 15 min. + standing
MAKES: 4 servings

Ingredients

  • 3/4 cup heavy whipping cream
  • 1/4 cup Dijon mustard
  • 2 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme
  • 1 pork tenderloin (about 1 pound)
  • 2 teaspoons olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 10 sheets phyllo dough (14 inches x 9 inches)
  • 6 tablespoons butter, melted
  • 1 medium apple, peeled

Directions

  1. In a small skillet, bring cream and mustard to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes or until mixture is reduced to about 2/3 cup. Remove from the heat; stir in thyme.
  2. Meanwhile, place pork on a rack in a shallow baking pan. Brush with oil; sprinkle with salt and pepper. Broil 6 in. from the heat for 6 minutes. Remove from the oven; cool slightly. Change oven temperature to 400°.
  3. Set aside 1/2 cup mustard mixture for serving; spread remaining mixture over the pork. Place one sheet of phyllo dough on a work surface; brush with butter. (Keep remaining phyllo dough covered with plastic wrap and a damp towel to prevent it from drying out.) Repeat layers four times. Place pork on one edge of phyllo dough; roll up tightly to form mummy's body and tuck in ends.
  4. Place another sheet of phyllo dough on a work surface; brush with butter. Repeat layers three times. Cut into thin strips; wrap around pork tenderloin bundle.
  5. Cut remaining sheet of phyllo dough in half; brush with remaining butter. Cut a 1-in. cube from the apple; wrap in prepared phyllo dough. Position at the wide end of bundle for a head. Save remaining apple for another use. Discard remaining phyllo dough.
  6. Place bundle in an ungreased shallow baking pan. Bake, uncovered, for 15-20 minutes or until a meat thermometer reads 160°. Transfer to a serving platter. Let stand for 10 minutes before slicing. Serve with reserved mustard sauce. Yield: 4 servings.
Originally published as Yummy Pork Mummy in Taste of Home Halloween Food & Fun 2008, p5

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

Reviews for Yummy Pork Mummy

AVERAGE RATING
   (5)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (3)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Nov. 1, 2013

turned out cute! Tasty too!

MY REVIEW
Reviewed Oct. 13, 2013

Fun to make!! These were flavorful and moist. And a great presentation for Halloween!

MY REVIEW
Reviewed Nov. 15, 2011

I used a lemon flavored pork loin and it turned out great.

MY REVIEW
Reviewed Nov. 3, 2011

Used a pre seasoned pork loin for time purposes. First time using phyllo dough and it worked perfectly.

MY REVIEW
Reviewed Oct. 30, 2010

This was my first attempt at using the phyllo dough and even it if didn't turn out looking like a mummy, overall it was an excellent main dish. The pastry turned out nice and flaky and the whipping cream/dijon mustard sauce was excellent - in fact, I had to make more! Would definately make again even if it's not Halloween!

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