Save on Pinterest

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
  • 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

  • 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.) 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 thermometer reads 160°. Transfer to a serving platter. Let stand for 10 minutes before slicing. Serve with reserved mustard sauce.
Nutrition Facts
1 each: 576 calories, 41g fat (23g saturated fat), 169mg cholesterol, 975mg sodium, 27g carbohydrate (5g sugars, 1g fiber), 27g protein.

Recommended Video

Reviews

Click stars to rate
Average Rating:
  • scrapo
    Nov 1, 2013

    turned out cute! Tasty too!

  • xlsalbums
    Oct 13, 2013

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

  • Sharllissa
    Nov 15, 2011

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

  • musich4
    Nov 3, 2011

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

  • noonee2005
    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!