In small saucepan, over medium heat, saute onions and mushrooms in margarine until onions are translucent. Stir in parsley, marjoram and brandy. Simmer until mixture is almost dry, stirring occasionally. Remove from heat and chill thoroughly. Preheat oven to 375F. Cut tenderloin in half crosswise. In small skillet sprayed with nonstick vegetable spray, over medium high heat, brown tenderloins on both sides. Remove and set aside. Unroll and separate two pastry squares; stretch slightly. (Reserve remaining pastry squares for another purpose.) Arrange 4-5 ham slices to within 1/2 inch of edges of each pastry square. Divide mushroom mixture and spread over ham. Place tenderloin half in center of each square. Carefully fold pastry over to cover tenderloin; stretch slightly to seal. Tuck outer edges under to make a bundle. On oiled 10x15 inch jelly roll pan, place tenderloin bundles, seam side down. Brush bundle with beaten egg. Bake for 15 to 20 minutes or until meat juices run clear and a meat thermometer reaches 170F.
Makes 2 servings.
Cajun Country -- New Iberia, Louisiana