Pork Wellington

This wasn’t as easy as last night, but still super easy and Jim took one bite and said this is delicious. He also liked that he did not have to grille in 100 degree heat. I saw this last night on Good Eats while cooking the chicken.
Serves 4, unless serving Jim.
1 whole egg mixed with 1T water
1 oz of dried apple rings, placed in a mini food processor and process until they are the size of a medium dice.
1 whole pork tenderloin, approximately 1#
4.5 oz thinly sliced prosciutto ham. My package was 4 oz and it worked fine. The main thing is that as you lay it out asneedeed to be as long as the tenderloin.
¼ t kosher salt
¼ t black pepper
1t chopped fresh thyme. I used 1/3rd less of dried
1t all-purpose flour
1 sheet puff pastry, thawed completely, on a kitchen towel
1 T whole-grain mustard
1. Place the rack in the upper third of the oven and turn it on to 400 degrees.
2. Trim the tenderloin of any excess fat and the silver skin. Slice the tenderloin down the middle lengthwise, creating 2 separae pieces and lay the pieces next to each other head to tail so when laid back to together they are the same size at the ends.
3. Lay out a 12 x 16” piece of parchment paper and arrange the prosciutto side by side, overlapping the long side to create a solid layer as long as the tenderloin. Place a second piece of parchment on top and roll with a rolling pin to help adhere the pieces together. Remove the top paper and sprinkle the proscittto with salt, pepper and thyme. Set the tenderloin in the middle of the prosciutto. Spread the dried apples down the middle of the prosciutto. Push back together so the apples are held between the halves of tenderloin. Using the paper to assist, wrap the prosciutto around the tenderloin to completely enclose in a package.
4. I placed flour on the kitchen towel before allowing the puff pastry to thaw. After thawing, I added a tiny bit more and rolled to 12 x 14". Spread the mustard on the pastry. Place the tenderloin on the pastry and roll until almost completely enclosed. Brush with the egg mixture and close. Pinch the ends. Place on a parchment lined baking sheet and brush with the remaining egg mixture.
5. Place in the oven for 25 minutes or 140 degrees. This is a very hard thing to measure to 140 degrees. An instant read thermometer said it was at 150. It was not. Do to the middle being apples and the pastry it was hard to see where to put the probe, but 25 minutes did the trick.
6. Let set for 10 minutes and serve in wide slices with a serrated knife.
 I served this with green beans, nuked with Penzeys spice and lemon oil. We also had fresh tomatoes with basil.
Jim served a Robert Mondovi Pinot Noir, 2005. It was divine.