397 pkg Puff Pastry (frozen) – I use President’s Choice (thaw 2 hours)
8 slices prosciutto
2 tbsp Dijon mustard
2 pork tenderloin
Pinch rosemary, salt, pepper, garlic powder
1 egg
1 tbsp water
350 degrees – ungreased baking pan Easy as pie...Here we go.
- Roll out pastry into 12 inch square (PC comes in 12 inch squares already!)
- Lay 4 prosciutto overlapping slightly
- Place tenderloin on pastry, tucking in small end
- Spread meat with Dijon mustard
- Sprinkle w/seasoning
- Whisk eggs and water – brush on edges of pastry
- Fold pastry over pork – makes slots for steam (I used a fork)
- Brush entire pastry with remaining egg mixture
- Bake 45-60 minutes, until pastry is golden.
This is easy, delicious, and looks like you spent way more time than you really did. ENJOY!
