IF frozen, thaw completely in fridge. Heat oven to 350F/180C. Coat a rimmed cookie sheet with non-stick spray. Unwrap tenderloin and place, seam side down, on cookie sheet. In a small bowl, whisk 1 egg with 1 Tbsp. water. Using your fingers or a pastry brush, lightly brush top and sides of puff pastry with the egg wash. Poke 3 small holes in each log, to allow steam to escape. Bake in centre of oven, approx. 45-55 min. OR until a light, golden brown (internal temp. 160F/71C). Let stand 5 min. Cut into thick slices and serve with cranberry salsa. Suggested Sides: Creamy Peas ‘n Orzo.
Pork tenderloin, puff pastry, prosciutto, Dijon mustard, rosemary, pepper, cranberry salsa
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