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Yummy Pork Mummy

 Yummy Pork Mummy
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
4 ServingsPrep: 45 min. Bake: 15 min. + standing


  • 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


  • 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.
  • 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°.
  • 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.)

2 of 2

Yummy Pork Mummy (continued)

Directions (continued)

  • Repeat layers four times. Place pork on one edge of phyllo dough;
  • roll up tightly to form mummy's body and tuck in ends.
  • 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.
  • 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.
  • 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.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.