Pork Tenderloin with Sage in Puff Pastry

Remove puff pastry from refrigerator approx. 10 min. before processing and preheat oven to 200° C. Season pork tenderloin with salt and pepper and sear quickly all around in olive oil, let cool. For the farce, finely chop all ingredients in a food processor (cutter), or finely mince the chicken breast and finely blend with the remaining ingredients to form a paste-like mixture. Place four prosciutto sheets at a time on aluminum foil, spread with farce, place pork tenderloin on top and fold in prosciutto. Top each unrolled puff pastry with 1 pork tenderloin, fold and place seam side down on baking paper. Brush with beaten egg, prick with a fork and decorate with pastry scraps. Bake in the oven on the bottom rack for about 30 minutes until golden brown. Let rest briefly, cut open and serve.

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