Pork Wellington

Serves 3-4

Chef Randy Feltis takes the classic beef Wellington and swaps in pork tenderloin to make it more budget-friendly, but still delicious.

1 large

pork tenderloin, approximately 1lb

large collard greens, blanched and shocked

3 oz

mushrooms, chopped and cooked in garlic and butter

egg, beaten with 1tsp milk

1 sheet

puff pastry

1 tbsp

dijon mustard

pinch

flour

pinch

chopped rosemary

salt and pepper

Preheat oven to 400 F.
Remove all silverskin from tenderloin. Slice down the middle lengthwise, creating two long tenderloins both with a fat end and skinny end. Now switch ends and place back together making one even tenderloin.
On a large piece of parchment paper, lay collard greens (large enough to wrap tenderloins). Layer with mustard, then mushrooms, and season with salt, pepper and chopped rosemary.
Gently place tenderloin on the bottom and roll up like a large sushi roll.
Dust countertop with flour and roll out pastry wide and long enough to wrap the tenderloin (about 14 inches). Place tenderloin on pastry and roll up like a sushi roll. Completely enclose both ends, and brush with egg wash.
Place on baking sheet with the overlapping dough facing down on baking sheet. Bake until golden or internal temperature hits 135 F. Remove and let rest for a minimum of 10 minutes.
Carve and enjoy!