Stuffed Pork Tenderloins en Croûte - Puff Pastry

Ingredients

• 1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets(1 sheet), thawed
• 1 egg
• 1 tablespoon water
• 1 tablespoon vegetable oil
• 1 large onion, chopped (about 1 cup)
• 1 1/2 cup mixed dried fruit, coarsely chopped
• 1/4 cup port wine
• 2 pounds boneless pork tenderloin(2 tenderloins 1 pound each )
• 1/3 cup all-purpose flour