Recipe - Pork Wellington

4 ounce Goat cheese ; (abt One half cup)
One half cup Roasted walnut pieces
2 tablespoon Chiffonade of fresh basil
2 tablespoon Minced shallots
1 tablespoon Chopped garlic
1 tablespoon Walnut oil
Salt; to taste
Freshlyground black pepper;
to taste
1 One half pound Boneless loin of pork;
trimmed
(6 inches long by 3 inches
across)
Emeril’s Essence; see * Note
1 tablespoon Olive oil
1 Sheet Frozen puff pastry;
10” square, thawed
1 Egg; beaten
3 cup Candied butternut squash
1 cup Roasted shallot reduction;
warm
1 tablespoon Chopped green onions
1 tablespoon Brunoise red pepper

* 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 goldenbrown 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