INGREDIENTS
•
1 (1-pound) pork tenderloin, trimmed
•
1/2 teaspoon salt
•
1/4 teaspoon freshly ground black pepper
•
Cooking spray
•
1 tablespoon stone-ground mustard
•
1 1/2 tablespoons chopped fresh thyme
•
8 (18 x 14-inch) sheets frozen phyllo dough, thawed
•
1/2 cup hot mango chutney
Go To Recipe