Tenderloin in crust Italian way

published on 14 February, 2018 at 18:14
Ingredients:
2 tbsp olive oil;
1 (1 pound/500 g) pork tenderloin;
1 sheet puff pastry;
4 slices prosciutto;
7 slices mozzarella;
fresh basil leaves;
egg wash;
salt and pepper.

Instructions
Preheat your oven to 180/350 F.
Heat olive oil over medium heat and fry pork tenderloin for about 3 minutes on each side or until nice and golden but still raw in the middle.
Roll out a sheet of puff pastry into rectangle, cover it with ham, overlapping the slices, top with mozzarella, fresh basil leaves and tenderloin.
Season with salt and pepper generously.
Wrap the dough to cover tenderloin.
Brush with some egg wash on top.
Optionally: use another sheet of puff pastry to cut out decorations, for example, leaves.
Place them on top of egg washed pastry.
Bake for 35 minutes and set aside for 10 minutes before slicing.
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