Pork Tenderloin Wellington

• 2 Tablespoons Extra Virgin Olive Oil
• 2 Tablespoons Dijon Mustard
• 1 Tablespoon Italian Seasoning
• Salt And Pepper
• 1- 1/2 pound Pork Tenderloin
• 8 ounces, weight Refrigerated Crescent Dough
• Fresh Parsley For Garnish (optional)

1. Preheat oven to 375 degrees F and line a baking sheet with foil, parchment paper or a silicone baking mat.
2. Set aside.
3. In a small bowl, whisk together olive oil, Dijon mustard, Italian seasoning and dash of salt and pepper.
4. Rub the mixture all over the pork tenderloin.
5. Unroll the crescent dough onto your prepared baking sheet and do not separate along the perforations.
6. Lay the pork on top and wrap the crescent dough around it to enclose.
7. Press to seal any openings.
8. Bake the pork tenderloin for about 3035 minutes or until a meat thermometer reads 140 to 145 degrees F for medium to medium-rare.
9. Let rest for at least 10 minutes and then serve immediately, garnished with parsley if desired.

olive oil, dijon mustard, italian seasoning, salt, tenderloin, crescent, parsley

Taken from tastykitchen.com/recipes/main-courses/pork-tenderloin-wellington/ (may not work)