Pork Tenderloin in Puff Pastry http://www.soscuisine.com/recipe/pork-tenderloin-in-puff-pastry

Pork tenderloin fillets covered with a spinach-Prosciutto mixture, then wrapped in puff pastry and baked. 3 servings Preparation 30 min  Cooking 30 min 590 calories per serving  Ingredients 1/2 onions, finely chopped 100 g 1 clove garlic, minced   3 cups baby spinach 50 g 4 sun-dried tomatoes (oil packed), coarsely chopped   2 tbsp 26 g Parma ham/Prosciutto, coarsely chopped 2 1/4 slices 1 tbsp olive oil 15 mL 2 tbsp butter, unsalted 28 g 1 pork tenderloin 300 g 200 g puff pastry dough   1/2 box   white flour (all purpose), to roll out the pastry   1 pinch salt [optional]   0.1 g   ground pepper to taste       parchment paper     Before you start Defrost the puff pastry dough at room temperature for 2 hours or overnight in the refrigerator. The dough should be flexible but still feel cold to the touch. Keep the serving plates warm on the stove while you're preparing the dish. Method Prepare the stuffing Prepare the vegetables : Finely chop the onion and mince the garlic. Wash the baby spinach leaves then drain them well. Coarsely chop the sun-dried tomatoes and the Prosciutto slices. Heat the oil and butter in a pan to a fairly high temperature. Brown the fillet(s) on each side, about 6-8 min total, then season with salt and pepper. Take the fillet(s) out of the pan and transfer them to a plate. Set aside. Add the onion and garlic to the pan, then sauté until they become translucent, about 2-3 min. Add the tomatoes, Prosciutto pieces and spinach. Sauté 2-3 min, with stirring, until the spinach wilts. Let the mixture cool down a few minutes, then put it in the refrigerator for about 10 min to reduce the humidity content slightly before wrapping with the puff pastry. Wrap with the puff pastry and bake Preheat the oven to 190°C/375°F. Line a large baking sheet (about 30 x 38 cm) with parchment paper. To wrap each fillet, roll out the puff pastry into a 30 x 24 cm rectangle (approx.), using a rolling pin on a lightly floured board. Arrange one fillet in the centre of the rectangle, then put the stuffing on top. Wrap the fillet completely with the pastry, brushing the pastry edges with water so that they will stick together. Press the edges of the pastry closed with the tines of a fork. Repeat with the remaining fillet(s) if applicable. Put each wrapped fillet on the prepared baking sheet. Bake in the middle of the oven 30 min until the pastry is golden-brown. For a nicer crust, turn on the top broiler for the last 2 min (but do not let it burn!) Serve on the warmed plates.