Makes 6 generous servings. Each serving approximately 390 calories, 21 grams carbs, 20 grams fat, 30 grams protein
1 Whole pork tenderloin, about 1 pound
1 sheet of puff pastry, defrosted
2 oz dried apricots diced in blender (about 2 seconds)
2 tsp fresh thyme
1/4 tsp fresh ground pepper
4 oz package of prosciutto
2 TBSP whole grain mustard
1 egg whisked with 1 TBSP water
1 tsp flour (for your hands and/or surface when rolling the pastry)
Preheat oven to 400 degrees.
Trim the fat and silver skin off the pork. Cut pork down the long axis and flip one piece so that one "top end" is now matched with one "bottom end" and the pieces together are more symmetrical.
Chop apricots in blender or by hand.
On a piece of wax or parchment paper, lay the prosciutto out, overlapping slightly, to create a solid piece the length of the tenderloin. Put another piece of paper on top and roll with a rolling pin to help stick the pieces together. Sprinkle the pepper and thyme over the prosciutto.
Put the tenderloin down the center of the prosciutto and spread the apricots between the pieces of tenderloin then push tenderloin pieces back together.
Wrap the prosciutto around the tenderloin, using the paper to help wrap tightly.
On a non-stick or floured surface, roll out the pastry to approximately 12 x 14 or about 2 1/2 times as wide and slightly longer than your tenderloin. Spread the mustard on the pastry about the width and length of the tenderloin.
Position the tenderloin in the middle of the pastry and pull one side of the pastry over the top of the tenderloin. Roll the tenderloin to continue wrapping. Brush egg wash on the far edge of the pastry and seal.
Crimp ends and turn over onto parchment lined baking sheet. Brush egg wash over remainder of pastry.
Place in oven and bake for 30 minutes. Watch the pastry-mine was browning too quickly so I turned the oven to 350 after 20 minutes. Check the internal temperature of the pork (poke a meat thermometer through the crust into the pork) and ensure it is at least 140 degrees.
Remove from baking sheet and put on cooling rack for 10 minutes. Cut with serrated knife.