Pork Wellington

Ingredients:

• 2 pork tenderloins


• 4 ounces boursin cheese


• 1 tablespoon olive oil


• 6 ounces prosciutto, (3oz per tenderloin)


• puff pastry, (rolled to 16"x2")


• 1 egg, beaten w/1T water

Directions:
Butterfly and stuff tenderloins with boursin cheese. Roll the tenderloins in the thinly sliced prosciutto; sear in 1T olive oil. Wrap each tenderloin in 2/3 sheet of puff pastry rolled to 16"x12"; cut decorations out of remaining puff pastry. Brush with egg/water wash. Cover w/plastic; chill 1h or up to 24h.

Prehat oven to 400 w/rackin lower third. Brush w/more egg wash for good browning. Bake 30-35m; let rest 5m before slicing.

NOTE: I served with port wine sauce.

NOTE: Froze them uncooked -- worked great.

(Serves --)



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