Marinate the pork: Toss the pork tenderloins with the remaining ingredients except the salt in a bowl, and rub well to coat thoroughly. Cover in a air tight bowl and refrigerate 24 to 48 hours.
When you are ready to bake, rub the pork tenderloins with the salt.
To bake: Preheat the oven to 400 degrees (preferably set on convection bake).
Roll each tenderloin tightly in the puff pastry and seal the edges of the pastry to enclose completely (excess pastry should be trimmed). If you like, wrap the tenderloins first in Pancetta.
Brush the puff pastry with the beaten egg and place, seam side down, on a parchment paper-lined baking sheet.
Roast the pork in the preheated oven for 30 minutes, or until the crust is golden-brown and the pork registers 170 degrees.
Remove to a board and let rest 10 minutes. Cut into medallions and serve with mustard.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	885.55 Kcal (3708 kJ)
Calories from fat	187.08 Kcal
		% Daily Value*
Total Fat	20.79g	32%
Cholesterol	287.21mg	96%
Sodium	1140.51mg	48%
Potassium	1307.43mg	28%
Total Carbs	0.8g	0%
Sugars	2.5g	10%
Dietary Fiber	2.56g	10%
Protein	77.14g	154%
Vitamin C	0.3mg	1%
Iron	5.7mg	32%
Calcium	50.7mg	5%

Amount Per 100 g
Calories	201.38 Kcal (843 kJ)
Calories from fat	42.54 Kcal
		% Daily Value*
Total Fat	4.73g	32%
Cholesterol	65.32mg	96%
Sodium	259.36mg	48%
Potassium	297.32mg	28%
Total Carbs	0.18g	0%
Sugars	0.57g	10%
Dietary Fiber	0.58g	10%
Protein	17.54g	154%
Vitamin C	0.1mg	1%
Iron	1.3mg	32%
Calcium	11.5mg	5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.