Pork Tenderloin En Croute

Preheat oven to 350 degrees F.

Trim excess fat and connective tissue from tenderloins. Fold the slim end of one loin toward the center, making an even strip 6 inches long. Repeat with second loin.

Cut 1/2-inch strip from pastry dough and reserve for decoration. Cut remaining dough in half. Roll one half into a 9-inch square on a lightly floured surface.

Trim fat from ham. Overlap two or three slices down center of the rolled pastry, leaving a 1-inch pastry border at each end. Place folded loin in center of ham slices. Lightly spread loin with mustard.

Fold pastry over meat, completely enclosing it. Press edges to seal.

Place roll, seam side down, on a lightly greased baking dish with shallow sides. Repeat with second loin.

Make small decorative hole on top of each roll for steam to escape. Thinly roll out reserved pastry and cut into strips or shapes.

Brush roll with egg beaten mixed with water. Dip pastry shapes into egg mixture. Press on top of roll around hole.

Bake at 350 degrees F for 45 minutes, until golden brown. Drain off fat and lift pork on to warming platter.