Ingredients Jump to Instructions ↓

  1. 4 oz 113g Goat cheese - (abt 1/2 cup)

  2. 1/2 cup 118ml Roasted walnut pieces

  3. 2 tablespoons 30ml Chiffonade of fresh basil

  4. 2 tablespoons 30ml Minced shallots

  5. 1 tablespoon 15ml Chopped garlic

  6. 1 tablespoon 15ml Walnut oil

  7. Salt - to taste

  8. Freshly-ground black pepper - to taste

  9. 1 1/2 lbs 681g / 24oz Boneless loin of pork - trimmed

  10. (6 inches long by 3 inches across)

  11. Emeril's Essence - seeNote

  12. 1 tablespoon 15ml Olive oil

  13. 1 Frozen puff pastry,

  14. 10" square - thawed

  15. 1 Egg - beaten

  16. 3 cups 594g / 20oz Candied butternut squash

  17. 1 cup 237ml Roasted shallot reduction - warm

  18. 1 tablespoon 15ml Chopped green onions

  19. 1 tablespoon 15ml Brunoise red pepper

Instructions Jump to Ingredients ↑

  1. * Note: See the "Emeril's Essence Information" recipe which is included in this collection.

  2. Preheat the oven to 400 degrees. Line a baking sheet with parchment paper.

  3. 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.

  4. 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.

  5. 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.

  6. This recipe yields 4 servings.


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