Pork and Mushroom Parcels

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Pork and Mushroom Parcels
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Difficulty:
moderate
Difficulty
Preparation:
20 min.
Preparation
ready in 55 min.
Ready in

Ingredients

for
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
cup Cognac
salt
peppers
How healthy are the main ingredients?
Mushroomparsleygarlic cloveshallotsalt

Preparation steps

1.
Cut a pocket into each piece of meat.
2.
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.
3.
Transfer the mixture to the pockets in the meat and close with toothpicks.
4.
Heat the oven to 160°C (140°C in a fan oven), 325°F, gas 3.
5.
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.
6.
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.