Pork Parcels
Elevate your dinner table with these irresistibly flaky Pork Parcels—a gourmet delight that's surprisingly easy to make! Tender boneless pork loin encased in golden puff pastry is paired with a rich, savory filling of sautéed mushrooms, onions, garlic, and fragrant thyme. A hint of Dijon mustard adds a tangy depth, while a glossy egg wash ensures a beautiful finish. Perfectly portioned and baked to perfection, these individual parcels make an elegant entrée for special occasions or a comforting yet sophisticated weeknight meal. Serve them alongside roasted vegetables or a crisp green salad for a complete and impressive feast.
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Recipe Information
Ingredients
- 4 pieces (approximately 6 oz each) boneless pork loin
- 2 sheets (defrosted if frozen) puff pastry sheets
- 2 tablespoons olive oil
- 1 medium (finely diced) white onion
- 1 cup (finely chopped) button mushrooms
- 2 cloves (minced) garlic
- 1 teaspoon (chopped) fresh thyme
- 2 tablespoons Dijon mustard
- 1 large (beaten, for egg wash) egg
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons (for dusting) flour
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Heat olive oil in a skillet over medium heat. Add the diced onions and cook for 2-3 minutes until softened.
Add the chopped mushrooms to the skillet and cook for another 5 minutes, stirring occasionally, until the mushrooms release their moisture and begin to brown.
Stir in the minced garlic and thyme, cooking for 1 more minute. Season with 1/2 teaspoon of salt and 1/2 teaspoon of black pepper. Remove from heat and allow the mixture to cool slightly.
Lightly season each piece of pork loin with the remaining salt and black pepper on both sides.
Roll out the puff pastry sheets on a lightly floured surface. Cut each sheet in half to create four rectangles.
Spread a thin layer of Dijon mustard on each piece of puff pastry. Place a spoonful of the mushroom mixture in the center of each rectangle, spreading it slightly to match the length of the pork loins.
Place a piece of pork loin on top of the mushroom mixture. Fold the sides of the pastry over the pork, then roll it up to fully enclose the meat, sealing the edges tightly. Pinch the seams to ensure the parcels are well-sealed.
Place the pork parcels seam-side down on the prepared baking sheet. Brush the tops and sides with the beaten egg to create a golden, glossy finish.
Using a sharp knife, score the tops of the parcels lightly for decoration. Be careful not to cut too deep.
Bake in the preheated oven for 35-40 minutes, or until the pastry is golden brown and the pork is cooked through to an internal temperature of 145°F (63°C).
Remove from the oven and let the parcels rest for 5 minutes before serving. Serve with a side of roasted vegetables or a fresh salad for a complete meal.
Nutrition Facts
Calories |
4940 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 318.0 g | 408% | |
| Saturated Fat | 91.0 g | 455% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 757 mg | 252% | |
| Sodium | 5798 mg | 252% | |
| Total Carbohydrate | 290.7 g | 106% | |
| Dietary Fiber | 14.3 g | 51% | |
| Total Sugars | 14.4 g | ||
| Protein | 230.3 g | 461% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 280 mg | 22% | |
| Iron | 22.0 mg | 122% | |
| Potassium | 3887 mg | 83% | |
*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.
