Pork Wellington Recipe - Cooking Index
Pork Wellington Recipe - Cooking Index
| 4 oz | 113g | Goat cheese - (abt 1/2 cup) |
| 1/2 cup | 118ml | Roasted walnut pieces |
| 2 tablespoons | 30ml | Chiffonade of fresh basil |
| 2 tablespoons | 30ml | Minced shallots |
| 1 tablespoon | 15ml | Chopped garlic |
| 1 tablespoon | 15ml | Walnut oil |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| 1 1/2 lbs | 681g / 24oz | Boneless loin of pork - trimmed |
| (6 inches long by 3 inches across) | ||
| Emeril's Essence - see * Note | ||
| 1 tablespoon | 15ml | Olive oil |
| 1 | Frozen puff pastry, 10" square - thawed | |
| 1 | Egg - beaten | |
| 3 cups | 594g / 20oz | Candied butternut squash |
| 1 cup | 237ml | Roasted shallot reduction - warm |
| 1 tablespoon | 15ml | Chopped green onions |
| 1 tablespoon | 15ml | 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 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.
Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-2456 broadcast 12-19-1996) - Downloaded from their Web-Site - http://www.foodtv.com
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