DIRECTIONS:

Seal tenderloin, red wine, tarragon and garlic in plastic bag to marinate. Marinate in refrigerator 2-4 hours, turning occasionally.

Preheat oven to 375 degrees F. Place tenderloin in a 9 x 13 inch baking dish.

Bake, uncovered, at 375 degrees F. for 20-30 minutes, or until internal pork temperature reaches 140 degrees F.

Remove pork from oven. Drain the liquid from the baking dish and reserve for later as a gravy, if desired. Roll out the puff pastry sheet and wrap the tenderloin in the dough, sealing the edges to completely enclose the meat. Return this to the baking dish.

Bake at 375 degrees F. for 20 minutes, or until the pastry is golden brown.