Yummy Mummy

 

A yummy mummy pork loin wrapped in phyllo dough. I came across this recipe while perusing old Halloween recipe magazines. The mummy is from The Taste of Home Halloween 2009 issue and the recipe was submitted by Georgine Blume.

I purchased the seasoned pork loin that can be found in the meat section. There are always several varieties and I went with the garlic mustard flavor. There are two packages in the phyllo box and I only needed one to wrap the pork loin. Cous cous reminded me of sand, so I did a layer of it around the baked mummy. The shopping list is:

One seasoned pork loin about 1 lb.

 One box of phyllo dough

3/4 c. heavy whipping cream

 1/4 c. Dijon mustard

2 tsp. fresh minced thyme

Couple of tsps. of olive oil

 6 Tbs. of melted butter

One small apple peeled (I used a Granny Smith)

In a small pan, bring cream & mustard to a boil.  Reduce heat, simmer uncovered for 10-15 mins or until mixture is reduced to about 2/3 cup. Remove from heat & stir in thyme.

Place pork loin in a shallow baking pan and brush with olive oil. Broil 6" from the heat for 6 minutes. Remove from oven & cool slightly.  Change oven temp to 400 degrees.

Place one sheet of phyllo dough on a work surface & brush with butter. Keep remaining phyllo dough covered with plastic wrap & a damp towel to prevent drying out. Repeat layers four times. Place pork on one edge of phyllo dough; roll up tightly to form mummy's body & tuck in ends.

Place another sheet of dough on work surface & brush with butter. Repeat layers three more times. Cut into thin strips & wrap around tenderloin.

Cut remaining sheet of phyllo dough in half & brush with remaining butter. Cut a 1" cube from apple & wrap in prepared dough. Position at the wide end of bundle for a head. 

Place mummy bundle in an ungreased shallow baking pan. Bake, uncovered for 15-20 minutes or until a meat thermometer reads 160 degrees. Transfer to a serving dish & let stand for 10 minutes before slicing.