• Preheat oven to 400.
• Season pork with salt and pepper and place in a greased jelly roll pan ( or what ever you've got). Bake the pork for 15 minutes, making sure to flip it halfway through. Remove pork from the oven and let it cool slightly.
• While the pork is cooking, lay out a single sheet of phyllo on a cutting board or flat work surface and lightly brush with melted butter. Lay another sheet of dough directly on top of the first sheet and repeat the buttering. Continue until all 8 sheets are buttered and stacked up.
• Mix together mustard and thyme in a small bowl and then smear the pork with the mustard mixture and place on the short end of the phyllo.
• Roll the pork, jelly roll style, until you reach the end. Make sure to not roll the pork to tightly.
• Place the pork, seam side down, back into the greased jelly roll pan. Brush the top with melted butter and bake until dough is golden brown and a meat thermometer reaches 155 degrees, about 20 minutes.
• Let the pork rest for at least 10 minutes before slicing into thick slices and serving. Top with chutney.

Apple Thyme Chutney

• Combine everything in a saucepan and stir well. Bring to a boil, cover, reduce heat and simmer for about 40 minutes or until everything is nice and soft. If there is a lot of liquid left, simmer uncovered for a few minutes to thicken. Then mush slightly with a potato masher until you have a nice lumpy chutney.
• Serve hot over pork. Will keep in the fridge for up to 2 weeks.