Elegant Stuffed Pork Fillet Parcels with Mushroom and Herb Sauce
Delight your guests with this luxurious dish, featuring tender pork fillets expertly rolled and stuffed with a savory sausage mixture. The combination of fresh herbs and succulent mushrooms creates a rich sauce that elevates each bite. Perfect for dinner parties or special occasions, these delightful parcels can be prepared ahead of time and frozen until you're ready to impress. Serve alongside seasonal vegetables, creamy gratin potatoes, or a delicate pasta for a complete meal that will have everyone asking for the recipe!
N/A
Servings
N/A
Calories
18
Ingredients
Ingredients
Pork escalopes or thin pork steaks
8 (Flatten with a knife)
Salt
to taste (for seasoning)
Pepper
to taste (for seasoning)
Pork sausage
400 g (Good quality, use meat only)
Onion
1/2 (Peeled and finely diced)
Fresh mixed herbs
1 teaspoon (Or dried herbs, if using)
Olive oil
1 teaspoon (For sautéing)
Shallots
4 (Peeled and finely diced)
Plain flour
2 tablespoons (For thickening the sauce)
Sun-dried tomato paste
2 tablespoons (For flavoring)
Medium sweet white wine
750 ml (For braising)
Fresh mushrooms
500 g (Cleaned and thinly sliced)
Dried orange peel or grated fresh orange zest
1 teaspoon (For flavoring)
Bay leaf
1 (For aroma)
Parsley
to taste (For garnish)
Thyme
to taste (For bouquet garni)
Sage leaf
1 (For bouquet garni)
Kitchen string
as needed (For tying parcels)
Instructions
1
Begin by gently flattening the pork escalopes or thin pork steaks using the flat side of a large knife. Generously season both sides with salt and pepper.
2
In a mixing bowl, combine the finely diced onion and pork sausage. Add the fresh mixed herbs (or dried herbs if using) and mix thoroughly with your hands. Season the mixture with freshly cracked black pepper for added flavor.
3
Take each pork escalope and place a generous spoonful of the seasoned sausage mixture about one-third of the way down the fillet. Carefully roll the escalope around the sausage, tucking the edges in to create a tight parcel.
4
Cut approximately two feet of kitchen string. Place the rolled escalope in the center of the string and tie it securely. Flip the parcel one-quarter turn and tie again, ensuring it is snug. Repeat this process for all the pork escalopes, then trim away any excess string.
5
In a hot deep sauté pan, heat the olive oil over medium-high heat. Add the pork parcels and brown them on all sides. Once browned, remove the parcels from the pan and set aside.
6
In the same pan, add the diced shallots to the remaining oil. Sauté until they become translucent and start to caramelize. Then, whisk in the plain flour and sun-dried tomato paste, cooking for a few minutes until the mixture develops a slight color.
7
Gradually pour in almost the entire bottle of medium sweet white wine, reserving a small amount in your glass if desired. Stir well to combine and allow the sauce to come to a gentle simmer.
8
Return the pork parcels to the pan and add the bouquet garni (a bundle of parsley, thyme, and sage leaves). Cover with a lid and reduce the heat to low, letting it simmer for 45 to 60 minutes until the pork is tender.
9
After the pork has finished simmering, carefully add the sliced mushrooms and grated orange zest to the sauce. Cook uncovered for an additional 15 minutes to let the flavors meld.
10
Serve two paupiettes per person, generously drizzled with the rich sauce, alongside your choice of seasonal vegetables, creamy gratin potatoes, or pasta.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the main meat used in this recipe?
The dish uses pork escalopes or thin pork steaks as the outer layer, stuffed with pork sausage meat.
How many pork escalopes do I need?
You will need 8 pork escalopes or thin pork steaks for this recipe.
What goes into the stuffing mixture?
The stuffing is made from 400g of pork sausage meat, finely diced onion, and fresh mixed herbs.
How do I prepare the pork before stuffing?
You should gently flatten the pork escalopes using the flat side of a large knife and season them with salt and pepper.
What is the purpose of the kitchen string?
The string is used to tie the rolled pork fillets securely so they maintain their parcel shape while browning and simmering.
How do I tie the pork parcels?
Place the roll in the center of a two-foot string, tie it, flip the parcel a quarter turn, and tie it again to ensure it is snug.
What kind of wine is recommended for the sauce?
The recipe calls for a 750ml bottle of medium sweet white wine.
What is a bouquet garni and what is in it for this dish?
A bouquet garni is a bundle of herbs; for this recipe, it includes parsley, thyme, and sage leaves.
How long does the pork need to simmer?
The pork parcels should simmer on low heat for 45 to 60 minutes until they are tender.
When should I add the mushrooms to the sauce?
The sliced mushrooms should be added after the pork has finished its initial 45-60 minute simmer.
How long do the mushrooms cook in the sauce?
Once the mushrooms and orange zest are added, cook the sauce uncovered for an additional 15 minutes.
What does the orange zest add to the recipe?
The orange zest or dried orange peel provides a citrusy note that helps balance the rich mushroom and wine sauce.
Can I make this dish in advance?
Yes, these parcels can be prepared ahead of time and even frozen until you are ready to cook them.
What are the suggested side dishes?
This dish pairs well with seasonal vegetables, creamy gratin potatoes, or a delicate pasta.
How many people does this recipe serve?
The recipe makes 8 parcels, and with a recommendation of 2 paupiettes per person, it serves 4 people.
What type of mushrooms should I use?
The recipe specifies 500g of fresh mushrooms, cleaned and thinly sliced.
Is there a specific way to brown the meat?
Brown the pork parcels on all sides in a hot deep sauté pan with olive oil before starting the sauce.
How do I thicken the mushroom and herb sauce?
The sauce is thickened by whisking plain flour into the sautéed shallots and tomato paste before adding the wine.
Can I use dried herbs instead of fresh ones?
Yes, the recipe allows for the use of dried herbs in the sausage stuffing if fresh mixed herbs are not available.
What are paupiettes?
Paupiettes is another term for the rolled and stuffed meat parcels created in this recipe.
How many shallots are required?
You will need 4 shallots, peeled and finely diced, for the base of the sauce.
What role does the sun-dried tomato paste play?
The sun-dried tomato paste is used for flavoring and adding color to the wine-based sauce.
What should I do with the remaining wine?
The recipe suggests using almost the whole bottle for the sauce, but you can reserve a small amount for a glass if you wish.
How do I ensure the sausage meat is well-seasoned?
Mix the sausage meat with diced onion, herbs, and freshly cracked black pepper before stuffing the pork.
What temperature should I cook the sauce at?
Once the wine is added, bring it to a gentle simmer, then reduce the heat to low for the duration of the cooking.
Do I need to cover the pan during cooking?
Cover the pan with a lid while the pork simmers for 45-60 minutes, then remove the lid for the final 15 minutes of mushroom cooking.
Can I substitute the pork for another meat?
While the recipe specifies pork, the technique could potentially be adapted for turkey or chicken breast escalopes.
Should I remove the bouquet garni before serving?
Yes, typically the bundle of herbs is removed before the sauce is plated and served.
What is the first step of the recipe?
The first step is flattening the pork escalopes and seasoning them with salt and pepper.
Is this recipe considered a main course?
Yes, it is a luxurious main dish designed for dinner parties or special occasions.