This is an awesome and easy recipe and was very delicious. The only change I made was using red wine instead of port as I didn't have any on hand. I also used more wine than the recipe called for (about 3/4 cup) as 1/4 cup hardly seemed enough. My tenderloin was in one piece and fairly thick so I cut lengthwise as I wanted it to be done in 30 minutes when the puff pasty was browned. One other thing to watch--the puff pastry thaws quickly. I left it folded too long and then could not unwrap it. But, putting it back in the freezer for a couple of minutes stiffened it just enough so I could unfold it and roll it. We will be definitely making this again.
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This is an awesome and easy recipe and was very delicious. The only change I made was using...