Pork Wellington

• 2 (6 ounce) pork tenderloin
• 4 ounces boursin cheese
• 1 tablespoon olive oil
• 6 ounces prosciutto (3 oz per tenderloin)
• 2 sheets puff pastry, rolled to a 16 x 12 inch rectangle
• 1 egg, beaten with
• 1 tablespoon water

1. Trim off all silverskin (reserve tail for another use if you have it). Butterfly making a 1" deep incision down the length of each and stuff each one with half of the cheese.
2. Roll prosciutto around each tenderloin.
3. Sear in oil in a large skillet over med-high heat until prosciutto is brown and crisp on all sides (5-8 minutes).
4. Chill thoroughly.
5. Wrap each tenderloin in puff pastry and transfer to a parchment-line baking sheet.
6. Brush Wellingtons with egg wash and decorate with pastry cutouts if desired.
7. Cover with plastic and chill 1 hr (up to 24 hrs).
8. Bake at 400u0b0F in lower third of oven for 30-35 minutes until golden brown. (You can brush with more egg wash again before you put them in the oven)
9. Let rest 5 minutes before slicing. (Throw away the ends when slicing, it's mostly dough).

pork tenderloin, boursin cheese, olive oil, tenderloin, pastry, egg, water

Taken from www.food.com/recipe/pork-wellington-91795 (may not work)