Per this Homebrew Talk thread it seems like the primary reason pectolase is added earlier in the process is due to low alcohol tolerance. However there should have been virtually no alcohol when you added the pectolase as it takes hours for yeast to multiply and begin fermentation.
Depending on how vigorous your fermentation is and possibly many other factors you could potentially end up with extra pectins in the final product or have simple saved yourself some time. It may be hard to say.
This Winemaking Talk post suggests that this is a topic people are split on. It seems at least that some people add both at the same time with no perceived ill effect, which is promising for your situation.
As with many things in homebrewing, you probably didn't ruin your batch (at least not too much) and regardless you have another variable to play with in the future to figure out how to make what you like to drink.