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Preheat oven to 400°F
Season the pork tenderloin with the mixture of rosemary, thyme salt and pepper. Drizzle some olive oil on a grill pan or skillet and heat to medium high heat. Once hot add the seasoned pork tenderloin and sear on all sides. Remove from the pan to a plate to cool completely. (This prevents melting the puff pastry)
Lay the sheet of puff pastry on some parchment paper.
Drizzle the mustard down the center. Spread out evenly in the middle.
Sprinkle the thyme over the mustard and then lay the pieces of prosciutto over it.
Add the pork tenderloin next and top with the Boursin cheese. Use a knife to spread it evenly on the pork tenderloin.
Whisk the egg with a little water and brush some of it right next to the pork tenderloin. Fold one side of the pastry over the filling and press onto the egg wash to seal. Brush the top of this pastry with some egg wash.
Run a lattice roller over the other side of the puff pastry and fold over the top and tuck under the pastry to keep in place. Brush more egg wash on it.
Place on a sheet pan.
Mix the veggies together with the olive oil, Italian seasoning, salt and pepper. Place on another sheet pan.
Place both in the preheated oven and bake for 25-30 minutes or until everything is cooked through. Remove from the oven and let rest for 5-10 minutes. Slice and enjoy!