Pork wellington

4 servings

Ingredients

Quantity Ingredient
4.00 ounce goat cheese -; (abt 1/2 cup)
½ cup roasted walnut pieces
2.00 tablespoon chiffonade of fresh basil
2.00 tablespoon minced shallots
1.00 tablespoon chopped garlic
1.00 tablespoon walnut oil
1 salt; to taste
1 freshly-ground black pepper; to taste
1½ pounds boneless loin of pork; trimmed
1 (6 inches long by 3 inches across)
1 emeril’s essence; see * note
1.00 tablespoon olive oil
1.00 sheet frozen puff pastry; 10” square, thawed
1.00 egg; beaten
3.00 cup candied butternut squash
1.00 cup roasted shallot reduction; warm
1.00 tablespoon chopped green onions
1.00 tablespoon brunoise red pepper

Directions

* Note: See the “Emeril’s Essence Information” recipe which is included in this collection.

Preheat the oven to 400 degrees. Line a baking sheet with parchment paper. In a food processor, combine the goat cheese, walnuts, basil, shallots, garlic, walnut oil, salt and pepper. Puree the mixture until grainy. Makes about 1 cup. Season the entire loin with Emeril’s Essence. Heat a large saute pan. Add the oil. Sear the loin for 3 minutes on the first side, 3 on the second and 1 minute on each end.

Remove the meat from the pan and set aside. Brush the pastry sheet with the beaten egg. Place the pork in the middle of the sheet and pack with the cheese mixture. Wrap the pastry around the pork and seal the edges tightly, pressing with moistened fingers. Place the package, seam side down, on the baking sheet, and brush the entire pastry with the egg wash. Bake until golden-brown and puffy, for about 35 to 40 minutes. Remove from the oven and rest for a minute or two before slicing. Slice the Wellington into 4 thick slices. Mound the squash in the center of the plate. Arrange the Wellington around the squash. Spoon the shallot reduction over the meat. Garnish with the green onions and peppers. This recipe yields 4 servings.

Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2456 broadcast 12-19-1996) Downloaded from their Web-Site -

Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...

02-09-1997

Recipe by: Emeril Lagasse

Converted by MM_Buster v2.0l.

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