Pork Wellington - cooking recipe

Ingredients

2 (6 ounce) pork tenderloin
4 ounces boursin cheese
1 tablespoon olive oil
6 ounces prosciutto (3 oz per tenderloin)
2 sheets puff pastry, rolled to a 16 x 12 inch rectangle
1 egg, beaten with
1 tablespoon water

Preparation

Trim off all silverskin (reserve tail for another use if you have it). Butterfly making a 1\" deep incision down the length of each and stuff each one with half of the cheese.
Roll prosciutto around each tenderloin.
Sear in oil in a large skillet over med-high heat until prosciutto is brown and crisp on all sides (5-8 minutes).
Chill thoroughly.
Wrap each tenderloin in puff pastry and transfer to a parchment-line baking sheet.
Brush Wellingtons with egg wash and decorate with pastry cutouts if desired.
Cover with plastic and chill 1 hr (up to 24 hrs).
Bake at 400\u00b0F in lower third of oven for 30-35 minutes until golden brown. (You can brush with more egg wash again before you put them in the oven)
Let rest 5 minutes before slicing. (Throw away the ends when slicing, it's mostly dough).