Ingredients:
1 pork tenderloin, silverskin removed
1 oz. dry apples
1 Tablespoon olive tapenade
4.5 oz prosciutto2 Tablespoons mustard whole grain
Thyme
Salt, Pepper
Instructions:
Get the puff pastry out of the freezer
Set it covered with a clean
kitchen towel x 45 minutes
Set the oven for 400 F
Get the apples in the food processor and …"process"
Mix with the tapenade (you can spice it up as you like)
Split the tenderloin in half
Flip the ends (it makes it more "even" in shape)
Set the prosciutto slices in a way they partially overlap
Sprinkle thyme (preferably fresh, dry will do)
Sprinkle with salt and pepper
Place the tenderloin on the prosciutto "blanket"
Place carefully the apples-tapenade mixture in the middle of the tenderloin
Roll the tenderloin in the prosciutto; shape the best you
can
Set in the fridge
Get the pastry sheet on a surface lightly covered with flour
Roll in all directions aiming at a 12/14 inch rectangle
Use 2 Tablespoons whole grain mustard to cover an area that
approximates the roll of meat
Set the meat on and roll nicely
Set on a baking sheet covered with parchment paper
Paint with beaten egg
Sprinkle with sesame seeds
Get it in the oven for 25-30 minutes to an internal temperature of 140F
Let rest at least 10 minutes before slicing with a serrated knife
Pairs well with a simple salad of your liking
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