Yummy Pork Mummy

1. 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. 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 400u00b0.

3. 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. 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. 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. 6

   Place bundle in an ungreased shallow baking pan. Bake, uncovered, for 15-20 minutes or until a thermometer reads 160u00b0. Transfer to a serving platter. Let stand for 10 minutes before slicing. Serve with reserved mustard sauce.

* Per serving · 4 servings · Values may vary.

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