Pork Paupiettes in White Wine
Ingredients
- 600 gPork tenderloin (cut into 8 very thin, flattened slices)
- 250 gSausage meat (plain)
- 1 pcYellow onion (finely diced)
- 1 pcGarlic (minced)
- 10 gFlat-leaf parsley (chopped)
- 250 gButton mushroom (quartered)
- 150 mlDry white wine
- 30 gSalted butter
- 2 tbspSunflower oil
- 1 pinchGray sea salt
- 2 pinchBlack pepper ground
- 200 mlVeal stock concentrate (prepared)
Method
Tender pork wrapping a juicy herb stuffing. The short, glossy, and creamy sauce perfectly coats the meat and mushrooms.
- 1
Finely dice the yellow onion and mince the garlic. In a mixing bowl, combine the sausage meat with the garlic, half of the onion, and chopped flat parsley. Season generously with pepper.
- 2
Place a small ball of stuffing in the center of each thin pork tenderloin slice. Fold the edges over to enclose the meat. Tie firmly with kitchen string in a cross pattern so the stuffing stays inside during cooking.
- 3
Heat oil and salted butter in a sauté pan. When the butter sizzles, brown the paupiettes on all sides. Remove the meat, discard excess fat, and sauté the remaining onion and quartered button mushrooms. Return the meat and deglaze with dry white wine, scraping the bottom of the pan.
- 4
Add the veal stock. Cover and simmer on low heat. The sauce should reduce until syrupy and coat the back of a spoon. The meat is ready when it feels supple under finger pressure.
Frequently asked questions
How do you get this dish right?
- Ask your butcher to slice the pork tenderloin very thin, like thick carpaccio.
- Don't over-salt the stuffing; the sausage meat and salted butter already provide enough.
- If the sauce reduces too quickly, add a splash of water to maintain creaminess.
How long does this dish keep?
Keeps for 3 days in the refrigerator in an airtight container. Reheat gently in a saucepan with a splash of water.
