Pork Wellington

4 servings
  • 4 ounces goat cheese (about 1/2 cup)
  • 1/2 cup roasted walnut pieces
  • 2 tablespoons chiffonade of fresh basil
  • 2 tablespoons minced shallots
  • 1 tablespoon chopped garlic
  • 1 tablespoon walnut oil
  • Salt and pepper
  • 1 boneless loin of pork, trimmed (about 1 1/2 pounds) 6 inches long by 3 inches across
  • Essence
  • 1 tablespoon olive oil
  • 1 10 -inch square sheet of frozen puff pastry, thawed
  • 1 egg, beaten
  • 3 cups candied butternut squash
  • 1 cup roasted shallot reduction, warm
  • 1 tablespoon chopped green onions
  • 1 tablespoon brunoise red peppers
  • Essence (Emeril's Creole Seasoning):
  • 2 1/2 tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon dried leaf oregano
  • 1 tablespoon dried thyme
  • Preheat the oven to 400 degrees F. 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 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.

Essence (Emeril's Creole Seasoning):
  • Combine all ingredients thoroughly and store in an airtight jar or container.

  • Yield: about 2/3 cup

  • Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

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