Yummy Pork Mummy Recipe
- 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
- 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.
1 each: 576 calories, 41g fat (23g saturated fat), 169mg cholesterol, 975mg sodium, 27g carbohydrate (5g sugars, 1g fiber), 27g protein
Reviews for Yummy Pork Mummy
"turned out cute! Tasty too!"
"Fun to make!! These were flavorful and moist. And a great presentation for Halloween!"
"I used a lemon flavored pork loin and it turned out great."
"Used a pre seasoned pork loin for time purposes. First time using phyllo dough and it worked perfectly."
"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!"
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.