Yummy Mummy Pork Tenderloin

Yummy Mummy Pork Tenderloin


2 pork tenderloins (about 1 pound each)
1 tablespoon reduced-sodium Montreal steak seasoning
1 tablespoon Dierbergs butter
2 cups whipping cream
¼ cup Dijon mustard
1 teaspoon dried thyme
8 ounces (½ of 16-ounce twin package) frozen fillo dough, thawed in refrigerator overnight
Butter-flavored no-stick cooking spray
4 sweetened dried cranberries or raisins


Trim and discard fat and silver skin from tenderloins. Sprinkle seasoning over tenderloins. In large skillet, melt butter over medium heat. Add pork; cook until browned on all sides, about 2 to 3 minutes. Remove pork from skillet; set aside. In same skillet, combine cream, mustard, and thyme; bring to a boil. Reduce heat and simmer stirring often until slightly thickened, about 4 to 5 minutes.

Unroll fillo onto work surface. Cover completely with plastic wrap. Place 1 fillo sheet on clean dry surface; coat with cooking spray. Top with 2 fillo sheets, coating each sheet with cooking spray. Place 1 tenderloin along long side of fillo, tucking tenderloin tail under to form uniform thickness. Fold ends of fillo over tenderloin; roll up tightly. Fold 1 fillo sheet in half lengthwise; fold 2 more times to form narrow strip, and coat with cooking spray. Repeat with 3 to 6 more fillo sheets. Wrap each strip mummy-style around tenderloin. Place on parchment-lined baking sheet; coat with cooking spray and chill 30 minutes. Repeat procedure with remaining tenderloin and fillo.

Bake in 375°F. oven until internal temperature of pork is 145°F. and fillo is crisp and golden brown, about 25 to 30 minutes. Place 2 dried cranberries on each mummy to form eyes. Let stand 5 minutes. Place unsliced mummies on cutting board. Slice as you serve. Serve with warm sauce.

Servings: 8
Serving Size: Per Serving

Per Serving
Calories: 435
Cholesterol: 156 mg
Fat: 26 g
Sodium: 438 mg
Carbohydrates: 21 g
Protein: 26 g
Fiber: 1 g