Zutaten für Paupiettes De Porc French Stuffed Pork Fillet Parcels
- Pork Escalopes
- Salt
- Pepper
- Pork Sausage
- 1 cup finely diced onion
- Mixed Herbs
- 2 tbsp olive oil
- 2 tbsp finely chopped shallots
- Plain Flour
- Sun Dried Tomato Paste
- Sweet White Wine
- Fresh Mushrooms
- Dried Orange Peel
- Bay Leaf
- Parsley
- Thyme
- Sage Leaf
- String
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Paupiettes De Porc French Stuffed Pork Fillet Parcels? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Zubereitung von Paupiettes De Porc French Stuffed Pork Fillet Parcels
- Flatten 4 (4-6 oz) pork loin escalopes or steaks to 1/4-inch thickness using a meat mallet.
- Generously season both sides of each escalope with salt and freshly ground black pepper.
- In a bowl, combine 1 cup finely diced onion, 1 lb pork sausage meat, 1 tbsp chopped fresh thyme, and 1 tbsp chopped fresh parsley. Mix well with your hands.
- Season the sausage mixture with 1/2 tsp freshly ground black pepper.
- Place about 2 tablespoons of the seasoned sausage meat onto one-third of each pork escalope.
- Roll up each escalope tightly around the sausage meat, tucking in the sides to secure the filling.
- Use kitchen twine to tie each paupiette securely in 3 places. Trim excess twine.
- Heat 2 tbsp olive oil in a large, deep skillet over medium-high heat.
- Brown the paupiettes on all sides in the hot skillet. Remove from the pan and set aside.
- Add 2 tbsp of finely chopped shallots to the skillet and sauté until softened, about 3 minutes.
- Stir in 2 tbsp all-purpose flour and cook for 1 minute, stirring constantly.
- Add 1 (14.5 oz) can of crushed tomatoes, 1 cup dry white wine (reserve 1/2 cup if desired), and 1 cup chicken broth. Stir well to combine.
- Return the paupiettes to the skillet, Add 1 bay leaf and 2 sprigs fresh thyme (bouquet garni).
- Bring to a simmer, cover, and cook over low heat for 45-60 minutes, or until the pork is cooked through.
- Add 8 oz sliced cremini mushrooms and 1 tbsp orange zest to the sauce. Continue to cook uncovered for 15 minutes, allowing the sauce to reduce and thicken.
- Serve 2 paupiettes per person with plenty of sauce, alongside your choice of seasonal vegetables, gratin potatoes, rice, or pasta.
Nutrition Information (Approximate per serving)
Sodium
29 g
Sugar
19g
Fat
45g
Carbs
5g
Recipe Categories (Choose a category and find related recipes!)
Recipe Tags (Choose a tag and find related recipes!)
Time To Make Course Main Ingredient Cuisine Preparation Occasion Main Dish Pork Vegetables French Easy European Dinner Party Heirloom Historical Holiday Event Romantic Belgian Comfort Food Oamc Freezer Make Ahead Mushrooms Meat Pork Sausage Onions Taste Mood Number Of Servings Presentation Served Hot 4 Hours Or Less
