Prepare ingredients: Remove silver skin from the pork tenderloin. Finely mince garlic and shallot. Add salt, pepper, paprika, and cumin to a small bowl or ramekin and stir to combine. Season pork tenderloin generously on all sides.

Preheat the oven to 425°. At the same time, heat a large cast-iron skillet over medium-high heat.

Add 1 tbsp olive oil to the cast iron skillet. Then, add the pork tenderloin and sear on all sides to seal in the flavor- this should take 6 minutes total. Remove from heat and set aside to slightly cool.

Heat a small cast-iron skillet (or small skillet) over medium-low heat. Once hot, add 1 tbsp olive oil and swirl to coat the bottom of the skillet. Then, add minced garlic, shallot, and white wine and sauté until softened (about 1 minute). Remove from the skillet and pour into a small mixing bowl. Next, add dijon mustard, stone ground mustard, sour cream, and chopped parsley to the mixing bowl. Whisk well to combine.

Lightly flour a cutting board, and with a rolling pin, roll out the puff pastry. We used two sheets to make it 14”x12”. Spread 2 tbsp of mustard mixture to the center of the pastry. Place tenderloin on top of the mustard, then brush remaining mustard all over the tenderloin to coat, including brushing the edges.

Depending on the length of the pork tenderloin, trim excess pastry so that there is 3” of pastry on either end.

Cut 1” strips into the puff pastry towards the tenderloin. Fold the pastry over the tenderloin on both ends and tuck the strips into the sides. Alternate draping the pastry strips over the top of the tenderloin working from top to bottom.

Prepare egg wash. Beat egg and water until smooth and brush over the pastry.

Place the pastry onto a baking sheet in the center rack of the oven. Cook for 30 minutes, or until an internal meat thermometer reads 140F and the pastry is golden brown.

Let the tenderloin rest for 10 minutes before slicing and serving. Garnish with parsley and cut into 2” sections. Enjoy!