Pork Florentine en Croute - Pepperidge Farm

Ingredients

• 1.25 pounds boneless pork tenderloin
• 1/8 teaspoon ground black pepper
• 1 tablespoon vegetable oil
• 1 egg
• 1 tablespoon water
• 1 package (10 ounces) frozen spinach, thawed and well drained
• 1/2 cup grated provolone cheese
• 2 tablespoons all-purpose flour
• 1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets(1 sheet), thawed
• 2 tablespoons Dijon-style mustard