- 2 (6-8 oz. each) pork tenderloins
- 4 oz. bousin cheese
- 1 tbsp. olive oil
- 6 oz. prosciutto (3 oz or 5 slices per tenderloin)
- 2 sheets puff pastry, thawed
- 1 egg, beaten with 1 tbsp. water
Prepare tenderloins, trimming off silverskin and the thin tail end (reserve for another use). Butterflu them for stuffing, making a 1" deep incision down the length of each - DO NOT cut all the way through. Stuff each tenderloin with half the bousin.
Roll tenderloins in prosciutto. To do this, lay 5 slices prosciutto in a single layer, overlapping them slightly. Place stuffed tenderloin at the base of the prosciutto and roll to cover. Do the same thing with the second tenderloin. Sear in oil in a large skillet over medium high heat until prosciutto is brown and crisp on all sides, 5-8 minutes. Chill thoroughly.
Unfold puff pastry and cut off 1/3 (chill the 1/3). With the remaining pastry, roll out to a 16x12" rectangle. Wrap cooled tenderloins and transfer to a parchment lined baking sheet. Brush wellingtons with egg water mixture. At this point you can decorate with pastry vines and cutouts. Cover with plastic; chill 1 hour or up to 24. Preheat oven to 400 with rack in lower third of oven. Brush with more egg wash for good browning.
Bake tenderloins 30-35 minutes or until golden. Let rest 5 minutes before slicing. To serve, trim off ends (they're doughy), then slice into 2" thick pieces - allowing 2-3 per person. Serve with Apple Sage Sauce.