Pork Wellington

I love this recipe for company.  It isn't too labor intensive but looks very impressive and is much less expensive than it fancier beef cousin.  I am not a fan of pork but am ok with the tenderloin.  I normally do not like fruit in with my savory dishes either but I can handle it in this one.  I actually like it very much.  We had company tonight, so I busted out my fancy company recipe:).  With it I made some rice cooked in chicken broth and some butter and my friends brought a lovely salad with lots of colorful veggies. (yellow peppers, tomatoes, spinach, etc...) with a choice of Cesar, ranch and raspberry vinaigrette for dressing. 

Pork Wellington

1    whole egg
1 T  water
1    -ounce dried apple rings
1    whole pork tenderloin approximately 1 pound
4 1/2    ounces thinly slice prosciutto ham
1/4 t  kosher salt
1/4 t  freshly ground black pepper
1 t  chopped fresh thyme leaves
1 t  all-purpose flour
1    sheet puff pastry,thawed completely
1 T  whole-grain mustard
Place a rack in the upper third of the oven and heat to 400 degrees
F.
Whisk the egg and water in a small bowl and set aside. Place the apple
rings into the bowl of a mini food processor and process for 30 to 45
seconds or until they are the size of a medium dice. Set aside.
Trim the pork tenderloin of any excess fat and silver skin. Slice the
tenderloin down the middle lengthwise, creating 2 separate pieces. Lay
the tenderloin pieces next to each other head to tail, so when laid
back together they are the same size at the ends.
Lay out a 12 by 16-inch piece of parchment paper on the counter and
arrange the pieces of prosciutto in the center, overlapping them enough
to create solid layer that is as long as the tenderloin. Top with a
second piece of parchment, and using a rolling pin, roll over the
prosciutto to help adhere the pieces to each other. Remove the
parchment paper and sprinkle the prosciutto with the salt, pepper, and
thyme. Set the tenderloin down the middle of the prosciutto. Spread the
dried apples in between the 2 pieces of tenderloin and push back
together so the apples are held between them. Using the parchment paper
to assist, wrap the prosciutto around the tenderloin to completely
enclose in a package.
Sprinkle the counter with flour and roll out the pastry to 12 by 14
inches. Spread the mustard thinly in the center of pastry and lay the
prosciutto wrapped tenderloin in the center of the pastry on the
mustard.   Fold the puff pastry up and over the top of the tenderloin,
then roll to completely enclose, brushing the edges of the pastry with
the egg wash in order to seal. Turn the tenderloin over so the side of
the tenderloin with the double thickness of pastry is underneath. Pinch
the ends of the pastry to seal.
Brush the entire pastry with the egg wash. Place the tenderloin on a
parchment lined half sheet pan and bake for 25 to 30 minutes or until
the pork reaches an internal temperature of at least 140 degrees F.
Remove the tenderloin from the oven, transfer to a cooling rack and let
rest for 10 minutes before slicing and serving.