Recipe Courtesy of Cuisine at home
Makes: 4-6 Servings
2 pork tenderloins (6-8 oz. each)
4 oz. Boursin cheese
1 T. Olive Oil:
6 oz. prosciutto (3 oz. per tenderloin)
2 sheets thawed puff pastry, rolled to a 16x12" rectangle
1 egg beaten with 1 T. water
Prepare tenderloins, trimming off silverskin and the thin tail at the end. Butterfly them for stuffing, making a 1” deep incision down the length of each - do not cut all the way through.
Stuff each tenderloin with half the Boursin. Roll tenderloins in prosciutto. To do this, lay half the prosciutto slices in a single layer, overlapping them slightly. Place stuffed tenderloin at the base of the prosciutto and roll to cover. Do the same thing with the second tenderloin. Sear in oil in a large skillet over medium-high heat until prosciutto is brown and crisp on all sides, 5-8 minutes. Chill thoroughly.
Wrap pork in pastry and transfer to a parchment-lined baking sheet. Brush Wellingtons with egg-water mixture, then decorate with leaves by using leftover pastry. Cover with plastic; chill one hour or up to 24.
Preheat oven to 400 F with rack in lower third. Brush with more egg was for good browning. Bake tenderloins 30-35 minutes, or until golden. Let rest 5 minutes before slicing. To serve, trim off the ends (they’re doughy), then slice into 2” thick pieces.