Yummy Pork Mummy Recipe

4.5 5 5
Yummy Pork Mummy Recipe
Yummy Pork Mummy Recipe photo by Taste of Home
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Yummy Pork Mummy Recipe

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4.5 5 5
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
MAKES:
4 servings
TOTAL TIME:
Prep: 45 min. Bake: 15 min. + standing
MAKES:
4 servings
TOTAL TIME:
Prep: 45 min. Bake: 15 min. + standing

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. Yield: 4 servings.
Originally published as Yummy Pork Mummy in Taste of Home Halloween Food & Fun 2008, p5

Nutritional Facts

1 each: 576 calories, 41g fat (23g saturated fat), 169mg cholesterol, 975mg sodium, 27g carbohydrate (5g sugars, 1g fiber), 27g protein.

  • 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 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

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scrapo User ID: 2908723 159120
Reviewed Nov. 1, 2013

"turned out cute! Tasty too!"

MY REVIEW
xlsalbums User ID: 5254917 172658
Reviewed Oct. 13, 2013

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

MY REVIEW
Sharllissa User ID: 6304977 141588
Reviewed Nov. 15, 2011

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

MY REVIEW
musich4 User ID: 4846267 174120
Reviewed Nov. 3, 2011

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

MY REVIEW
noonee2005 User ID: 4848642 177905
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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