Pastry Encrusted Pork Tenderloin - cooking recipe

Ingredients

Pork
2 tablespoons vegetable oil
2 slices bacon, chopped
3 leeks, white part only, chopped
1 tablespoon Dijon mustard
1/4 cup whipping cream
1/2 teaspoon dried thyme
10 ounces frozen puff pastry (1/2 package, I am guessing at the weight)
1 egg, beaten
12 ounces pork tenderloin
ground black pepper
Sauce
1/2 cup peach juice (Substitute white wine if this ingredient is not available)
1 cup chicken stock
1 tablespoon soy sauce
1/2 cup whipping cream

Preparation

To make the pork, preheat the oven to 425 degrees F.
Heat the oil in a skillet over medium-high heat and add the bacon and leeks.
Saute for 3 minutes.
Stir in the mustard, cream and thyme.
Bring to a boil until the mixture is thick, about 1 minute.
Take the puff pastry and roll into a 10\" x 12\" rectangle.
Spread the leek mixture over it, leaving a 1\" border on all sides.
Brush all the exposed pastry border with beaten egg.
Place the pork on the upper third of the pastry, tucking any thin ends under.
Season the pork with pepper.
Bring the short ends of the pastry over the end of the pork, then roll the pork in the pastry until fully enclosed, cutting off any excess pastry.
Place seam side down on a cookie sheet and prick the top.
Brush with egg.
Bake for 20 to 25 minutes, until golden brown.
To make the sauce, mix the juice and chicken stock in a saucepan and bring to a boil, reducing to 1 cup.
Stir in the soy sauce and cream, bring to a boil and reduce until slightly thickened.
Slice the pork and drizzle with the sauce.