Pork Paupiettes in White Wine

Tender pork wrapping a juicy herb stuffing. The short, glossy, and creamy sauce perfectly coats the meat and mushrooms.

• Prep time: 30 min
• Cook time: 40 min
• Difficulty: Medium
• Calories: 597
• Protein: 44 g
• Carbs: 5 g
• Fat: 38 g

Ingredients

• 600 g Pork tenderloin ( cut into 8 very thin, flattened slices )
• 250 g Sausage meat ( plain )
• 1 piece Yellow onion ( finely diced )
• 1 piece Garlic ( minced )
• 10 g Flat-leaf parsley ( chopped )
• 250 g Button mushroom ( quartered )
• 150 ml Dry white wine
• 30 g Salted butter
• 2 tbsp Sunflower oil
• 1 pinch Gray sea salt
• 2 pinch Black pepper ground
• 200 ml Veal stock concentrate ( prepared )

Instructions

1. Prepare the stuffing base

   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. Shape the paupiettes

   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. Brown and deglaze

   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. Simmer the sauce

   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.

Chef's tips

• 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.

Storage

Keeps for 3 days in the refrigerator in an airtight container. Reheat gently in a saucepan with a splash of water.