Pastry-Wrapped Pork Tenderloin

How to Make Pastry-Wrapped Pork Tenderloin

1. Preheat the oven to 340 degrees F/170 degrees C.
2. Place the pork tenderloin on a wooden board.
3. Season it with salt on all sides.
4. Heat the vegetable oil in a skillet over medium heat. Add the pork and cook it for 5-6 minutes, turning it from time to time. Set it aside.
5. Mix the mustard with honey.
6. Dust your working space with flour and level the pastry with a rolling pin.
7. Evenly spread the mustard and honey mixture over the pork meat.
8. Wrap the pork in puff pastry, fully covering it. Slice off the excess pastry.
9. Line a baking tray with parchment paper. Place the pork on it.
10. Whisk the egg with milk and make some egg wash. Spread egg wash over the pastry-wrapped pork tenderloin using a silicone brush.
11. Superficially score the pastry on top.
12. Place your meat thermometer inside the pork tenderloin.
13. Transfer to the oven and roast it until the thermometer shows 180°F-200°F/90°C-100°C.
14. Slice it in 1 inch (2.5 cm) thick slices before serving.