It’s that time of year again where the leaves fall, heaters are turned on, and kitchens become the main area of congregation. Fall holidays bring out some of the best scents and smells; from apple cinnamon to vanilla sugar cookies to pumpkin spice.
We typically associate all scents of fall and food preparation with Thanksgiving and Christmas, but Halloween is a big cooking holiday as well. It isn’t all Willa Wonka chocolate, bite-size Snickers, and candy corn.
Outside of all the candy and sweets being passed around, I found a fun entrée recipe I wanted to share with you. Invite the local RV park neighbors and family and enjoy a Yummy Pork Mummy!
This recipe, from Taste of Home, is easy and fun, and can be made in any RV kitchen. I only takes 45 minutes of preparation and 15 minutes to bake and serves four!
- 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 of 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
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 meat thermometer reads 160°. Transfer to a serving platter. Let stand for 10 minutes before slicing. Serve with reserved mustard sauce.
Yummmm…can you smell and taste Halloween yet? This recipe is a treat for all ages.
We’d love to hear other Halloween recipes you’ve perfected over the years or if you’ve added any spice to the Yummy Pork Mummy. Stay safe and eat up this holiday. Happy Halloween from Reines RV!