Pork Tenderloin in Puff Pastry http://www.soscuisine.com/recipe/pork-tenderloin-in-puff-pastry Pork tenderloin fillets covered with a spinach-Prosciutto mixture, then wrapped in puff pastry and baked. 3 servings Preparation 30 min Cooking 30 min 590 calories per serving Ingredients 1/2 onions, finely chopped 100 g 1 clove garlic, minced 3 cups baby spinach 50 g 4 sun-dried tomatoes (oil packed), coarsely chopped 2 tbsp 26 g Parma ham/Prosciutto, coarsely chopped 2 1/4 slices 1 tbsp olive oil 15 mL 2 tbsp butter, unsalted 28 g 1 pork tenderloin 300 g 200 g puff pastry dough 1/2 box white flour (all purpose), to roll out the pastry 1 pinch salt [optional] 0.1 g ground pepper to taste parchment paper Before you start Defrost the puff pastry dough at room temperature for 2 hours or overnight in the refrigerator. The dough should b...