Pork Tenderloin In Phyllo - cooking recipe

Ingredients

1 (1 lb) pork tenderloin, trimmed
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
1 tablespoon stone ground mustard
1 1/2 tablespoons chopped fresh thyme
8 sheets frozen phyllo dough, thawed (18 x 14 inch)
1/2 cup hot mango chutney

Preparation

Preheat oven to 400\u00b0.
Sprinkle pork with salt and pepper; place on a jelly roll pan coated with cooking spray.
Bake for 15 minutes, turning once.
Remove from oven; let stand 5 minutes.
Coat pork with mustard; sprinkle evenly with thyme, pressing thyme into mustard to adhere.
Place 1 phyllo sheet on a large cutting board/work surface (cover remaining dough to prevent drying), lightly coat with cooking spray.
Repeat layers with remaining phyllo and cooking spray, ending with phyllo.
Gently press phyllo layers together; lightly coat top phyllo sheet with cooking spray.
Arrange pork along 1 short edge of phyllo, leaving a 2 inch border; roll up jell-roll fashion (don't roll tightly).
Place roll, seam side down, on jelly-roll pan coated with cooking spray.
Bake for 20 minutes or until roll is golden brown and thermometer reads 155\u00b0; let stand 10 minutes.
Place chutney in a microwave-safe bowl; microwave on HIGH for 30 seconds or until warm, stirring once.
Cut pork crosswise into 8 slices using a serrated knife; serve with chutney.