Pork Wellington... Wish I took a picture because it was so pretty, but DH and my Mom dug in before I could...

(I served it with green bean/mushroom dish and simple buttered orzo)

I have to say, it was super easy and amazingly delicious! Enjoy!


Ingredients
4 ounces goat cheese (about 1/2 cup)
1/2 cup roasted walnut pieces
2 tablespoons pesto (i use Classico's brand)
2 tablespoons shallots
2 garlic cloves
3 tablespoon olive oil
Salt and pepper
1 boneless loin of pork, trimmed
1 tablespoon red wine vinegar
1 10-inch square sheet of frozen puff pastry thawed
1 egg, beaten
Directions
Marinate the Loin of Pork over night with: 1 tablespoon pesto, 1 tablespoon olive oil, salt and pepper to taste and 1 tablespoon red wine vinegar. Let sit over night.

Preheat the oven to 400 degrees F. In a food processor, combine the goat cheese, walnuts, 1 tablespoon pesto, 1 tablespoon olive oil, salt and pepper to taste. Puree the mixture until grainy. Makes about 1 cup.

Heat a large saute pan. Add 1 tablespoon of olive oil. Sear the loin for 3 minutes on each side. 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 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.