Cooking Directions

• Heat the oven to 375°F.  Beat the egg and water in a small bowl with a fork or whisk.
• Heat the oil in a 10-inch skillet over medium heat. Add the onion and cook until tender. Stir the fruit and wine in the skillet. Cook for 5 minutes or until all the liquid is evaporated. Remove the skillet from the heat.  Let cool to room temperature.
• Coat the pork with the flour.
• Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 14-inch square. Cut into 2 (14 x 7-inch) rectangles. Spread half the onion mixture lengthwise down the center of each rectangle. Top each with 1 pork tenderloin. Brush the edges of the pastry with the egg mixture. Fold the pastry over the pork and press to seal.  Place the wrapped pork seam-side down onto a baking sheet. Tuck the ends under to seal.  Brush the pastry with the egg mixture.
• Bake for 30 minutes or until the pastries are golden brown. Remove the pastries from the baking sheet and let cool on wire racks for 10 minutes.

Ingredients

• 0.5 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets(1 sheet), thawed
• 1 egg
• 1 tablespoon water
• 1 tablespoon vegetable oil
• 1 large onion, chopped (about 1 cup)
• 1.5 cups mixed dried fruit, coarsely chopped
• 0.25 cup port wine
• 2 pounds boneless pork tenderloin(2 tenderloins 1 pound each )
• 0.333 cup all-purpose flour