Ingredients:
1 (3/4 lb) pork tenderloins, whole
Dijon mustard
1 (17 1/3 ounce) packages frozen puff pastry
1/4 teaspoon tarragon, crushed
Directions:
Trim off fat and wipe meat well. Thaw the puff pastry and roll out one sheet to make a 12-inch square.
Spread with 2 tablespoons of mustard. Put meat on one end of pastry and sprinkle with tarragon. Roll pastry around meat, tucking in ends.
Place on ungreased baking sheet and bake in moderate oven at 350 F for 1 hour. Slice and serve hot or chill, slice and serve cold.
Servings: 6
Time preparation: 30 min.
Time total: 90 min.