Yield: 4 to 6 servings.
1/2 (17.5-ounce) package puff pastry sheets
2 tablespoons stone ground mustard
1 (1 pound) pork tenderloin
Freshly ground black pepper
This recipe was developed exclusively for the Wolf Convection Steam Oven.
Unfold pastry sheet on cutting board and cut in half. Spread 1 tablespoon mustard evenly across each pastry sheet. Cut pork in half lengthwise. Season with salt and pepper. Place one pork piece in the middle of each sheet, leaving 1 inch on each long end. Fold ends over the pork and tightly roll the sides around the pork, placing seam on the bottom under the pork. Line solid pan with parchment paper. Carefully place puff pastry bundles on paper. Slide pan on rack position 2. Close oven door. Set oven to Recipes #R6. Push OK. After the oven chimes, remove pan from oven. Remove bundles from paper using a metal spatula. Serve immediately.