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1
I seasoned with salt and pepper and quickly browned all sides of the tenderloin for a total of about 10 mins, remove and let cool.
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2
Melt butter over medium heat and add apples, onions and garlic. Saute until tender, about another 10 mins, remove from heat and let cool.
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3
Finely chop the package of herbs, add as much or as little as you prefer.
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4
Add to the cooling apple mixture.
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5
Prepare the stuffing according to the box and let cool.
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6
Roll out the pastry on a floured surface to the size of your tenderloin with extra room on the sides to be able to fold and tuck pastry inches ( I tried to get mine to be 'rectangular' shape but ended up with something that looked more like an ameba lol).
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7
Cut the tenderloin in half, lengthwise. (This is because a tenderloin is usually fatter at one end.).
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8
Take one part of the tenderloin and flip it so that one fat end is meeting up with a skinny end, and place in the middle of the pastry. (I left mine a little 'butterflied').
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9
Top the tenderloin with the stuffing followed by the apple mixture and then if so desired the cheese of your choice.
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10
Then just gently roll the tenderloin in the pastry, tucking in the ends while you roll.
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11
Brush with a beaten egg with water all over the top and sides.
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12
Place seam side down on a baking sheet.
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13
Bake at 375 for 30-40 mins, or until golden brown.
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14
Let cool for 10 mins and serve, ENJOY.
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15
Note: I used one square of puff pastry per tenderloin, I had to make 2 to feed everyone :) But the mixtures will fill both tenderloins, so there is no need to double up.
