Paupiettes De Porc French Stuffed Pork Fillet Parcels
Indulge in the elegance of French cuisine with Paupiettes de Porc, a dish that transforms tender pork fillets into exquisite stuffed parcels bursting with flavor. These thinly pounded pork fillets are lovingly wrapped around a savory breadcrumb stuffing infused with garlic, shallots, and fresh parsley, then tied with twine for a rustic yet refined presentation. After a golden sear and a gentle oven bake in a white wine and chicken stock reduction, these delicate parcels are finished with a luxurious cream sauce that elevates every bite. Perfect for a dinner party or an intimate meal, this classic French recipe pairs beautifully with creamy mashed potatoes or sautéed vegetables. Bring a touch of Parisian charm to your table with this irresistible dish!
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Recipe Information
Ingredients
- 4 pieces Pork fillets (thinly sliced)
- 60 grams Breadcrumbs
- 2 cloves Garlic (minced)
- 2 pieces Shallots (finely chopped)
- 2 tablespoons Fresh parsley (chopped)
- 1 large Egg
- 30 grams Butter
- 2 tablespoons Olive oil
- 200 milliliters White wine
- 200 milliliters Chicken stock
- 100 milliliters Heavy cream
- 30 grams Flour (for dusting)
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 4 pieces Kitchen twine
Instructions
Preheat your oven to 180°C (350°F).
Lay out the pork fillets and use a meat mallet to pound them gently until they are thin and even in thickness.
In a bowl, mix together the breadcrumbs, minced garlic, chopped shallots, parsley, the egg, salt, and pepper to form the stuffing mixture.
Place a portion of the stuffing mixture in the center of each pork fillet, then roll up the fillet tightly around the stuffing.
Use kitchen twine to tie each roll securely to prevent them from opening during cooking.
Dust the stuffed fillets lightly with flour on all sides.
Heat the butter and olive oil in a large ovenproof skillet over medium heat. Brown the paupiettes on all sides, approximately 2-3 minutes per side.
Deglaze the pan with white wine, scraping up any browned bits, then add the chicken stock.
Cover the skillet with an oven-safe lid or foil and transfer it to the preheated oven. Bake for 25-30 minutes.
Remove the skillet from the oven and transfer the paupiettes to a plate. Strain and reduce the liquid in the skillet over medium heat.
Stir in the heavy cream to create a luscious sauce, cooking for another 2-3 minutes.
Serve the paupiettes hot, drizzled with the creamy white wine sauce, alongside your choice of side dishes such as mashed potatoes or sautéed vegetables.
Nutrition Facts
Calories |
2495 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 155.4 g | 199% | |
| Saturated Fat | 60.8 g | 304% | |
| Polyunsaturated Fat | 5.4 g | ||
| Cholesterol | 718 mg | 239% | |
| Sodium | 3949 mg | 172% | |
| Total Carbohydrate | 89.9 g | 33% | |
| Dietary Fiber | 5.2 g | 19% | |
| Total Sugars | 9.4 g | ||
| Protein | 136.2 g | 272% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 184 mg | 14% | |
| Iron | 11.0 mg | 61% | |
| Potassium | 2127 mg | 45% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
