PORK TENDERLOIN EN CROUTE

Preheat oven to 350°. Have an ungreased baking sheet ready. Cut a 1/2 inch strip from both ends of the pastry. Set aside for decorations. Slice pastry in half. Place half on a lightly floured surface. Using a lightly floured rolling pin, roll dough into a 12 inch square. Edges don’t have to be perfect.

Vertically lay 4 slices of prosciutto in centre of pastry, overlapping slightly. Place 1 tenderloin horizontally across prosciutto, tucking in skinny end of pork so meat is of even thickness. Spread meat with 1 tsp. Dijon. Crumble rosemary overtop, then sprinkle with salt and pepper. In a bowl, whisk egg with water, then lightly brush edges of pastry.

Fold bottom past of pastry and prosciutto over pork. Fold in pastry edges. Then roll pastry around pork to form a log. Pinch edges to completely seal. Place log, seam side down, on baking sheet. Repeat with remaining ingredients.

Make 3 small holes in top of each log for steam to escape. Thinly roll out pastry for decorations. Cut half into leaf or petal shapes and roll half into slim strips.

Brush logs with egg mixture. Press pastry decorations on top of logs and gently press into pastry. Brush decorations with egg mixture. Bake in centre of preheated oven until pastry is a deep golden brown, 45-50 minutes. Turn sheet halfway through baking time.

Let stand 5 minutes at least before slicing.