Pork en croûte with mushroom and thyme stuffing

For a tasty meal try Darina Allen's creative recipe for pork parcels, filled with a rich mushroom stuffing
By Darina Allen
Pork en croûte with mushroom and thyme stuffing
  • Rating:
  • Serves: 4
  • Cook Time: 45 minutes
  • Prep Time: 25 minutes plus 3-4 hrs marinating
  • Effort: medium

Ingredients

main:

  • black pepper
  • 4 pork fillets
  • 4 large rice paper roll wrappers
  • egg wash
  • 4 tbsp Bramley apple sauce

For the marinade:

  • 3 tbsp extra virgin olive oil
  • 3 tbsp lemon juice
  • 3 sprigs of parsley
  • 1 sprig of fennel or thyme
  • 1 bay leaf
  • 1 clove garlic, crushed
  • black pepper

For the stuffing:

  • 15 g butter
  • 50 g onions, chopped
  • 225 g mushrooms, finely chopped
  • 2 tbsp thyme, leaves only
  • black pepper

Method

1. First make the marinade. Mix together the olive oil, lemon juice, parsley, thyme, bay leaf, garlic, salt and freshly ground pepper. Add in the pork fillets and marinate for 3-4 hours in the refrigerator. 2. Preheat the oven to 220°C/gas 7.3. To make the stuffing, heat the butter in a heavy-based frying pan. Add in the onion and fry gently, stirring now and then, until soft but not coloured, round 3-5 minutes. 4. Increase the heat and add the mushrooms, tossing until cooked, then add the fresh thyme leaves. Season with salt and freshly ground pepper.5. Trim all the fat off the pork fillets. Split the fillets down one side, open out flat and season with salt and freshly ground pepper.6. Divide the stuffing between the pork fillets and fold the meat over. 7. Dip the rice wrappers in hot water for 5-10 seconds. Remove and overlap them on a dry tea-towel. 8. Lay a pork fillet on top of each rice wrapper. Fold the rice wrapper over the meat and turn in the edges to make a neat parcel.9. Repeat with the remaining wrappers and pork fillets. Egg-wash the parcels, place on a baking sheet and bake for 10 minutes. 10. Reduce the temperature to 180°C/gas 4 and cook for another 30 minutes. 11. To serve Darina's pork en croute, slice up the parcels and serve with the Bramley apple sauce.

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