RECIPES  OF THE WEEK

Pork Wellington

Puff pastry
Pork tenderloin
Prosciutto, thinly sliced

For the cheese spread:

• 2 ounces (1/4 cup) goat cheese or boursin cheese
• 1/4 cup roasted walnut pieces
• 2 tablespoons chopped fresh basil
• 2 tablespoons minced shallots
• 1 tablespoon minced garlic
• 1 tablespoon walnut oil
• 1/2 teaspoon salt
• 2 turns freshly ground black pepper

Combine all of the ingredients to make a smooth paste.  

To assemble:

Season the pork with salt and pepper. Wrap the pork with slices of prosciutto. Roll out the puff pastry to a rectangle that will cover the pork, ¼-inch thick. Spread the cheese on top of the dough, leaving an inch border all the way around. Brush the border with and egg wash (1 egg yolk mixed with 1 tablespoon water). Place the pork on top and seal the dough. Put the pork, seam side down, on a lined baking sheet and brush the top with the egg wash. Bake at 400 for 20-30 minutes, or until browned. Let rest for 10-15 minutes, then carve.