1 puff pastry thawed
1 Pork Tenderloin
1 package of prosciutto
Salt and pepper
Pre heat oven to the temp listed on the puff pastry
Line counter with plastic wrap to the length of the pork tenderloin
Lay out the Prosciutto short side facing you, overlapping a little bit. Fold over the plastic wrap and lightly pound the prosciutto (so it sticks together)
Take out the pork tenderloin, wipe with paper towel to dry, season with salt and pepper.
Place pork on the prosciutto
Using the plastic wrap roll the prosciutto around the pork.
Take one piece of puff pastry, lay flat
Roll the puff pastry around the prosciutto wrapped pork
Place on a parchment lined baking sheet
Brush with egg wash 1 egg-1 tablespoon water
Bake till pork is 155-160 degrees ( meat thermometer is in the Pantry, looks like a pink dildo in a gray box usually by the salt and pepper), check temperature at 20 minutes
Let sit out for 5-10 minutes before cutting