Ingredients: |
Ingredients: 4 oz goat cheese (about 1/2 cup)
2 Tbsp roasted almonds or walnut pieces
2 Tbsp fresh basil
2 Tbsp minced shallots
1 Tbsp chopped garlic
1 Tbsp oil
salt & pepper
1 1/2 lb. Boneless loin of pork, trimmed (about 6 " long and 3 " across)
Essence by Emeril (odds & ends)
1 Tbsp olive oil
10 " square frozen puff pastry, thawed
1 beaten egg
Madeira Sauce to serve with meat:
1 cup hot water
2 cubes beef bouillon (dissolve in water)
2 Tbsp brown gravy mix
1/2 cup sherry
1/3 diced shallot
1 Tbsp butter
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Directions: |
Directions:In food processor, combine cheese, nuts, basil, shallots garlic, oil, salt & pepper. Puree until grainy.
Season the entire loin with Essence.
Heat a large saute pan. Add oil. Sear the loin for 3 minutes on each side & 1 minute each end. Remove the meat from the pan.
Brush the pastry sheet with the beaten egg. Place the pork in the middle of the sheet & pack with the cheese mixture.
Wrap the pastry around the pork & seal the edges tightly, pressing with moistened fingers.
Place the package, seam side down on baking sheet lined with parchment paper. Brush entire pastry with egg wash.
Bake until golden brown & puffy, for about 35 to 40 minutes at 400*.
Remove from the oven & rest for a minute or two before slicing in to 4 thick slices.
Sauce:
Dissolve bouillon in water and whisk in gravy mix & sherry, bring to a boil.
Saute shallot in butter and add to sauce.
Reheat the sauce before serving as gravy.
For garnish serve with fried basil leaves. |
This recipe for Pork Wellington is from