Peppercorn Pork Wellington

This came from a TOH publication in 2003. It is easy, tasty, and elegant enough for drop in guests.

• Ready In: 50 mins
• Serves: 4

Ingredients

• 1  lb  peppercorn-flavored  pork tenderloin
• 8 3⁄4 ounces  frozen puff pastry sheets
• 1  egg, beaten

Directions

1. Cook pork according to package directions. Cool to room temperature.
2. Place tenderloin in center of puff pastry sheet. Brush edges of pastry with egg. Bring edges together and press to seal. Fold ends under.
3. Place on baking sheet, seam-side down.
4. Brush with remaining egg.
5. Bake at 400 degrees for 20-25 minutes or until pastry is golden brown.