Puff Pastry Pork Tenderloin
- 1 tablespoon olive oil
- 2 tablespoons butter
- 1 large Maui onion
- 2 cloves garlic
- 2 tablespoons honey
- 1 (1-pound) pork tenderloin
- 1 puff pastry sheet
- 6 slices prosciutto, may substitute thinly sliced ham
- 1/2 cup grated Parmesan cheese
- 1 egg, beaten
- 2 tablespoons brown mustard
Adapted from hawaiianelectric.com
Preheat oven to 375°F. In large pan, over medium, heat oil and butter. Sauté
onions and garlic until lightly caramelized, mix in honey, and add pork tenderloin. Brown tenderloin for 5 minutes on each side. Remove from pan and let cool for 5 minutes.
On a baking pan lined with parchment paper,spread out puff pastry, layer the prosciutto and Parmesan. Place tenderloin in the center of the pastry and top with mustard and onions. Wrap the pastry completely around the tenderloin, folding in the short edges first followed by the long edges, one on top the other. Crimp all edges to seal. Brush with egg and bake for 45 minutes until pastry is golden brown and pork is cooked through.
Makes 6 servings.