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DIRECTIONS

Make the pastry a day in advance. Sift the flour and salt into a bowl. Melt the butter very very gently until liquid but not warm (if warm it hardens the dough). Mix into the flour with the other ingredients using a rubber spatula until all is smooth. Refrigerate for at least 30 minutes.
Divide the dough into 3 equal parts. Roll each piece out on a floured board until as thin as possible, then place them neatly on top of each other. Fold into three as you would a letter. Turn the pastry and fold again the other way. Wrap in wax paper and a cloth. Refrigerate.
Rub the pork tenderloin with mustard, salt, and pepper. Fry briskly in butter with a drop of oil, browning rapidly all over. Remove from the heat. Process any herbs you are using (watercress and spinach leaves can be used as well) with the garlic, milk, and the cream to form a purée. Mix with the sausage meat in a bowl. Add the bread crumbs and season to taste. The sausage meat mixture should be bright green, so do not stint on the herbs.
Roll out the pastry to an oblong that is 1 inch longer than the tenderloin and about three times as wide. Spread the sausage meat mixture over the dough, leaving a margin of 1 inch all around. Lay the sliced ham on top. Place the tenderloin in the middle and wrap the pastry around it to form a parcel. Moisten the lap-overs with egg wash and press the ends firmly together to seal. Turn onto an oiled baking sheet so the seam is on the bottom. Paint with egg wash all over and pierce with a sharp knife in several places to allow any steam to escape. Paint again with the egg wash. Bake in a preheated oven at 375°F for about 45 minutes.
When ready, remove from the oven and let it rest for 10 minutes before carving into fairly thick slices.