Wellington-Style Pork Tenderloin Recipe

Ingredients

• ¼ cup olive oil
• 1 sm. onion, chopped
• 5 cups mixed mushrooms
• 1 Tbsp. fresh thyme leaves
• Kosher salt and freshly ground pepper
• 10 oz. frozen chopped spinach, thawed, drained and squeezed dry
• 2 Tbsp. apple-cider vinegar
• ⅔ cup heavy cream
• 2 pork tenderloins (each about 1 lb.)
• 1 sheet puff pastry, thawed
• All-purpose flour, for dusting
• 4 oz. thinly sliced prosciutto
• 1 large egg
• 3 Tbsp. Dijon mustard