Pork Tenderloin Wellington

1. 1

   Preheat oven to 375 degrees F and line a baking sheet with foil, parchment paper or a silicone baking mat.

2. 2

   Set aside.

3. 3

   In a small bowl, whisk together olive oil, Dijon mustard, Italian seasoning and dash of salt and pepper.

4. 4

   Rub the mixture all over the pork tenderloin.

5. 5

   Unroll the crescent dough onto your prepared baking sheet and do not separate along the perforations.

6. 6

   Lay the pork on top and wrap the crescent dough around it to enclose.

7. 7

   Press to seal any openings.

8. 8

   Bake the pork tenderloin for about 3035 minutes or until a meat thermometer reads 140 to 145 degrees F for medium to medium-rare.

9. 9

   Let rest for at least 10 minutes and then serve immediately, garnished with parsley if desired.

* Per serving · 4 servings · Values may vary.