Peppercorn Pork Wellington

• 1 lb peppercorn-flavored pork tenderloin
• 8 34 ounces frozen puff pastry sheets
• 1 egg, beaten

1. Cook pork according to package directions.
2. Cool to room temperature.
3. Place tenderloin in center of puff pastry sheet.
4. Brush edges of pastry with egg.
5. Bring edges together and press to seal.
6. Fold ends under.
7. Place on baking sheet, seam-side down.
8. Brush with remaining egg.
9. Bake at 400 degrees for 20-25 minutes or until pastry is golden brown.

peppercornflavored pork tenderloin, pastry sheets, egg

Taken from www.food.com/recipe/peppercorn-pork-wellington-272938 (may not work)