Set out the puff pastry to thaw.
Heat the oven to 400 degrees F. Line a sheet pan with parchment paper and set aside.
In a large, non-stick skillet over medium heat, cook the bacon until crisp. Remove the bacon with a slotted spoon to a paper-towel lined plate. Leave the bacon fat in the pan.
Add the butter to the pan to melt. With the heat on medium high, quickly sear the pork tenderloin slices, just about 1 minute per side. Remove to a clean plate.
Add the chopped shallot and figs to the same pan over medium heat and stir to combine. Add the wine and allow to boil for about minute. Stir the cooked bacon into the mixture and remove from the heat.
On a clean cutting board, slice the puff pastry into six pieces. One at a time, use a rolling pin to roll each piece so it about doubles in size.
Referring to the pictures, layer the Boursin cheese, fig and bacon mixture and seared pork tenderloin on each piece of puff pastry. Fold the pastry and pinch the edges to seal.
Place the individual pork Wellingtons evenly on the parchment lined baking sheet, seam side down.
Whisk together the egg yolk and water. Brush the tops of each Wellington evenly with the egg wash.
Bake the Wellingtons for 20 - 25 minutes, or until the puff pastry is golden brown and the pork is cooked to a minimum of 145 degrees F.