Pork Tenderloin In Puff Pastry

• 2 tablespoons butter
• 1 onion, chopped
• 3 garlic cloves, minced
• 1 granny smith apple, peeled and chopped
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 1 teaspoon dried thyme leaves
• 2 tablespoons white wine
• 2 (1 lb) pork tenderloin
• salt and pepper
• 1 sheet frozen puff pastry, thawed
• 1 egg, beaten with 1 T water

1. In medium skillet, melt butter over medium heat. Add onion and garlic; cook and stir for 4 minutes. Add apple, salt, and pepper; cook and stir until ingredients are tender. Add thyme and wine; cook and stir until liquid evaporates. Set aside. Unroll pastry and roll on lightly floured surface to a 13-1/2" square. Cut into two rectangles. Spread half of the onion mixture down the center of each rectangle and top with the tenderloin. Brush edges with the egg wash and bring together; press to seal. Place bundles seam side down on Silpat lined cookie sheet with sides. Brush with remaining egg wash. Bake for 30-35 minutes or until pastry is golden brown and meat thermometer inserted into pork reads 150 degrees F. Let stand for 10-15 minutes, then slice and serve.

butter, onion, garlic, granny smith apple, salt, pepper, thyme, white wine, pork tenderloin, salt, pastry, egg

Taken from www.food.com/recipe/pork-tenderloin-in-puff-pastry-406168 (may not work)