Pork and Mushroom Parcels

Name: Pork and Mushroom Parcels
Total time: 55 min
Yield: 4
Ingredients: 28 ozs Pork loin (ready-to-cook, cut into four pieces); 1 shallot (diced); 1 clove garlic cloves (diced); 2 Tbsps butter; 5 cups Mushrooms (e. g. button mushrooms or chanterelles, chopped); 2 Tbsps fresh parsley (chopped); 4 tsps Dijon mustard; 2 Tbsps vegetable oil; 0.375 cup Cognac; salt; peppers

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Health Score:

73 / 100

Difficulty:

moderate

Difficulty

Preparation:

20 min.

Preparation

ready in 55 min.

Ready in

Calories:

391

calories

Calories

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Nutritional values

1 serving contains
(Percentage of daily recommendation)

Calorie	391 cal.	(19 %)
Protein	47 g	(48 %)
Fat	16 g	(14 %)
Carbohydrates	2 g	(1 %)
Sugar added	0 g	(0 %)
Roughage	1.9 g	(6 %)

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more nutritional values

Vitamin A	0.1 mg	(13 %)
Vitamin D	1.8 μg	(9 %)
Vitamin E	4.2 mg	(35 %)
Vitamin K	26.8 μg	(45 %)
Vitamin B₁	1.9 mg	(190 %)
Vitamin B₂	0.8 mg	(73 %)
Niacin	24 mg	(200 %)
Vitamin B₆	1.1 mg	(79 %)
Folate	33 μg	(11 %)
Pantothenic acid	3.3 mg	(55 %)
Biotin	24.2 μg	(54 %)
Vitamin B₁₂	3.9 μg	(130 %)
Vitamin C	9 mg	(9 %)
Potassium	1,078 mg	(27 %)
Calcium	30 mg	(3 %)
Magnesium	70 mg	(23 %)
Iron	3.5 mg	(23 %)
Iodine	18 μg	(9 %)
Zinc	4.5 mg	(56 %)
Saturated fatty acids	6.1 g
Uric acid	349 mg
Cholesterol	124 mg
Complete sugar	1 g

Author of this recipe:

EAT-SMARTER

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Ingredients

for

servings

Ingredients: 28 ozs Pork loin (ready-to-cook, cut into four pieces); 1 shallot (diced); 1 clove garlic cloves (diced); 2 Tbsps butter; 5 cups Mushrooms (e. g. button mushrooms or chanterelles, chopped); 2 Tbsps fresh parsley (chopped); 4 tsps Dijon mustard; 2 Tbsps vegetable oil; ⅜ cup Cognac; salt; peppers

How healthy are the main ingredients?

Mushroom parsley garlic clove shallot salt

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Preparation steps

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.