Pastry Puff Pork

By Shivani

Ingredients

• 1 pork tenderloin
• 1 pkg prosciutto
• 1 pkg puff pastry – one 8 x 16’ square should do
• 2 tablespoons Dijon mustard
• 1 egg
• 1 tsp water
• a bit of thyme
• salt and pepper

Preparation

Step 1

1. On a flat surface roll out the puff pastry to a little bit bigger then the pork tenderloin.
2. Cut the pork tenderloin in half - not all the way through, but enough so that you have a pocket and you can stuff it with your choice of stuffing.
3. On a wax paper lay out the prosciutto pieces so that they overlap each other, now place the pork tenderloin on the prosciutto and roll it out until the prosciutto covers the tenderloin.
4. On the rolled out puff pastry evenly spread the Dijon mustard. Now put the tenderloin on the pastry and roll it into a log.
5. Use the egg wash to hold the pastry together – and on top of the log to make it crispy
6. Bake in a 400 degree oven for 30 mins.