Cooking Instructions:

1. Mushroom Pâté: Heat oil in large nonstick skillet set over medium-high heat; cook mushrooms for about 7 minutes or until softened and lightly browned. Add onion, garlic, thyme, salt and pepper; cook for about 5 minutes or until tender. Add vinegar and sugar; cook for about 3 minutes or until caramelized. Let cool completely.     
2. Scrape mushroom mixture into food processor fitted with metal blade; pulse until finely chopped. Add goat cheese and parsley; pulse until well combined. Set aside.     
3. Pork: Meanwhile, preheat oven to 400°F (200ºC). Season each pork tenderloin all over with salt and pepper. Heat oil in large skillet set over medium-high heat; sear tenderloins, one at a time, on all sides until evenly browned. Let cool.  
4. Brush mustard all over each tenderloin; spread mushroom pâté evenly over each tenderloin. Lay sheets of pastry on work surface; centre each tenderloin on 1 sheet of pastry, tucking thinner end of the tenderloin underneath to make even thickness.    
5. Fold short ends of pastry over each tenderloin and roll up to fully enclose. Place tenderloins, seam side down, on parchment paper–lined baking sheet about 2 inches (5 cm) apart. Beat egg with 1 tbsp (15 mL) water and brush all over pastry. Using sharp knife, make five evenly spaced slits on top of each roast.     
6. Bake for about 30 minutes or until pastry is golden brown and instant-read thermometer registers 145ºF (63ºC) when inserted into centre of pork. Let stand for 10 minutes. Carve into portions to serve.      

Tip: Serve with sautéed green beans and roasted root vegetables for a hearty and impressive meal.