Pork Wellington

from freddieO

2 oz. (1/4 cup) goat cheese

1 boneless loin of pork  (6"long x 3" across, about 1 1/2 lbs))
1/4 cup roasted walnut pieces
2 TB chopped fresh basil

1 TB Emeril's Creole Seasoning
2 TB minced shallots
1 TB minced garlic

1 10" square sheet frozen puff pastry, thawed
1 TB walnut oil
1/2 tsp salt

1 large egg, lightly beaten
2 turns freshly ground black pepper

Preheat oven to 400F. Line baking sheet with parchment or wax paper.
 

Combine goat cheese, walnuts, basil, shallots, garlic, walnut oil, salt and pepper in food processor till grainy.
 

Rub pork with Creole Seasoning till coated.

Heat large heavy dry skillet over high heat and sear the meat for 3 min on each side and 1 min on each end. Remove from skillet and allow to cool for a minute or two.
 

Brush pastry sheet with some of the beaten egg. Place pork in the middle of the sheet and pack with goat cheese paste. 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 with more of the egg. Bake until golden brown and puffy, for about 35 to 40 minutes.

Remove from the oven, let cool a minute or two, and cut into thick slices.

Serves 4-6

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