Ingredients:
1.25 lbs. whole pork tenderloin
1 pear, peeled, cored and diced small
1 small bunch seedless green grapes, halved
1 Tablespoon olive oil
Salt & pepper to taste
1 sheet puff pastry dough, thawed
1 egg
1/4 cup cold water
Directions:
Butterfly-cut the tenderloin the long way, but do not cut it all the way through. Place under plastic wrap and use a meat hammer or rolling pin to pound the pork flat to about a 1/2 inch thick. Remove the plastic wrap and spread the grapes and pear along the center of the meat. Roll the meat around the fruit and tie securely every inch with kitchen string. Lightly oil and season the loin with salt and pepper. Place in an open roasting pan and roast for 35 minutes at 325 degrees. Remove from the oven and allow to cool while raising the oven temperature to 350 degrees. Cut and remove the strings. On a lightly floured surface, roll out the pastry sheet to about double its original size. Place the roasted pork in the center of the dough and roll the dough around the meat, sealing the ends and cutting off any excess. In a small bowl, whisk the egg in the water and brush over the entire roll. Place in the oven for 15-20 minutes or until the dough is golden. A meat thermometer should register at 145 degrees or higher. Remove and let rest for 15 minutes under foil. Then cut into 1/2-inch thick medallions. Serves 4.