Pork and Mushroom Parcels
ready in 55 min.
Cut a pocket into each piece of meat.
Fry the shallot and garlic in hot butter. Add the mushrooms and fry until all the liquid has evaporated. Remove from the heat, stir in the parsley and mustard and season with salt and ground black pepper.
Transfer the mixture to the pockets in the meat and close with toothpicks.
Heat the oven to 160°C (140°C in a fan oven), 325°F, gas 3.
Season the meat with salt and ground black pepper and fry in hot oil on all sides. Place on an oven rack with a drip tray underneath and roast for around 25 minutes.
Heat the Cognac in a pot and remove the meat from the oven. Place on a heatproof plate and (carefully!) ignite the Cognac. Pour over the meat and serve.