Pork Tenderloin Wellington

Preheat oven to 375ºF and line a baking sheet with foil, parchment paper or a silicone baking mat. Set aside.

In a small bowl, whisk together olive oil, Dijon mustard, Italian seasoning and dash of salt and pepper. Rub the mixture all over the pork tenderloin.

Unroll the crescent dough onto your prepared baking sheet and do not separate along the perforations. Lay the pork on top and wrap the crescent dough around it to enclose. Press to seal any openings.

Bake the pork tenderloin for about 30–35 minutes or until a meat thermometer reads 140 to 145ºF for medium to medium-rare.

Let rest for at least 10 minutes and then serve immediately, garnished with parsley if desired.