Serves
3-4
INGREDIENTS
- 1 large pork tenderloin approximately 1lb
- 2 large collard greens blanched and shocked
- 3 oz mushrooms chopped and cooked in garlic and butter
- 1 egg beaten with 1tsp milk
- 1 sheet puff pastry
- 1 tbsp dijon mustard
- pinch flour
- pinch chopped rosemary
- salt and pepper
METHOD
- 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!
tip
this is a test tip
