Pork Tenderloin En Croute

Ingredients:

12 slices
pork tenderloin, (1 oz each)
3 Colby slices cut into quarters, 1 oz each
12 puff pastry, 3-inch square
2 eggs,
beaten
Olive oil
Salt and Pepper

Directions

Preheat oven to 375°F. Grease baking sheet and set aside.
Coat the pork with olive
oil and season to taste. Grill the pork or sear the meat in a hot skillet. Remove and let cool in the refrigerator. While
the pork is cooling, assemble remaining ingredients.
Lay out the thawed puff pastry squares. Brush them with a light coat
of egg wash.

Place a slice of the cooled pork on each pastry square, then place a Colby quarter on top of the pork.
Carefully fold each corner of the square up to form a peak. Pinch off each seam to seal firmly. Brush the outside of the
pastry with egg. Refrigerate for 20 minutes then place on baking sheet. Bake for 8-10 minutes or until golden
brown.