Pat the pork tenderloin dry with paper towels. Season generously with salt and pepper.
Heat the olive oil in a skillet over medium-high heat. Sear the pork tenderloin on all sides for about 2–3 minutes per side until browned. Remove from the heat and allow it to cool slightly.
Add Mustard Coating:
Once the pork has cooled, brush it all over with Dijon mustard. This adds extra flavor and helps keep the meat moist inside the pastry.
Assemble the Wellington:
Roll out the puff pastry on a floured surface and place the pork tenderloin in the center of the pastry.
Wrap the pastry around the pork, sealing the edges by pressing the pastry together and trimming any excess.
Place the wrapped pork seam-side down on the prepared baking sheet.
Egg Wash & Toppings:
Brush the entire pastry with the beaten egg to give it a golden, shiny finish.
Sprinkle sesame seeds on top if desired for a nice texture and presentation.
Bake:
Bake in the preheated oven for 25–30 minutes, or until the pastry is golden brown and crispy, and the internal temperature of the pork reaches 145°F (63°C).
Rest and Serve:
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