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Ингредиенты
- 4 ounce Goat cheese - (abt 1/2 c.)
- 1/2 c. Roasted walnut pcs
- 2 Tbsp. Chiffonade of fresh basil
- 2 Tbsp. Chopped shallots
- 1 Tbsp. Minced garlic
- 1 Tbsp. Walnut oil
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- 1Â 1/2 lb Boneless loin of pork trimmed
- Â Â (6 inches long by 3 inches across)
- Â Â Emeril"s Essence see * Note
- 1 Tbsp. Extra virgin olive oil
- 1 sht Frzn puff pastry, 10" square thawed
- 1 x Egg beaten
- 3 c. Candied butternut squash
- 1 c. Roasted shallot reduction hot
- 1 Tbsp. Minced green onions
- 1 Tbsp. Brunoise red pepper
Инструкции
- 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 mix till grainy.
- Makes about 1 c.. Season the entire loin with Emeril"s Essence. Heat a large saute/fry pan. Add in the oil. Sear the loin for 3 min 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 mix. 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 till golden brown-brown and puffy, for about 35 to 40 min. Remove from the oven and rest for a minute or possibly 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.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 277g | |
| Recipe makes 4 servings | |
| Calories 534 | |
| Calories from Fat 351 | 66% |
| Total Fat 39.55g | 49% |
| Saturated Fat 13.13g | 53% |
| Trans Fat 0.0g | |
| Cholesterol 149mg | 50% |
| Sodium 194mg | 8% |
| Potassium 807mg | 23% |
| Total Carbs 13.01g | 3% |
| Dietary Fiber 2.3g | 8% |
| Sugars 2.5g | 2% |
| Protein 32.37g | 52% |
