Joanie's Port Tenderloin (2) in Puff Pastry

 This is a long time favourite of the Dukes. Passed along to Mary Lou by Joanie. 

Ingredients

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

Heat over to 350 degrees, ungreased baking pan

Method.

Roll out pastry into 2 inch square (PC comes in 12 inch squares already)

Lay 3 prosciutto overlapping slightly 

Place tenderloin on pastry, tucking in small end

Spread meat with Dijon mustard

Sprinkle w/seasoning

Wisk egg and water--brush on edges of pastry

Fold pastry over pork--make slots for steam (You can use a fork)

Bruch entire pastry with remaining egg mixture

                                         Clearwater Bay July 2020