Pork Wellington

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




  • 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!


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