Paupiettes De Porc - French Stuffed Pork Fillet Parcels

Excellent dinner! I've been wanting to try these for quite a while, and I'm very glad that I did! DH and I both enjoyed the meal. I found that I didn't need to cook as long as the directions stated, they were fully cooked and very tender after 35 minutes or so- but my cooktop runs hot. I used 5 ounce pork chops, sliced horizontally, then pounded thin. For the herbs, I used sage, thyme, oregano, and a touch of rosemary fresh from the garden. I used regular tomato paste, as I didn't have sun-dried, but the sauce was still wonderful. While it was a bit of work to assemble all of the bundles, it was well worth the effort, especially as I'll get at least two more meals out of my effort. Thank you for noting that these can be frozen before cooking, I love having an easy and elegant dinner in the freezer.

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Holy Food Hangover!! This is like when you've just experienced something stunningly outstanding and, when it's over, it's all you can think and talk about for 24 hours. My husband had to take the next day off work for this very reason. He's just useless standing around his office, head cocked, glazed eyes all blissed out, repeating "Wow!" "Wow!" "Wow!" Ok, enough silliness. I made these as indicated, except I couldn't find sun-dried tomato paste in two usually well-stocked stores, so I used a very flavorful sun-dried tomato tapenade. For the herbs, I used fresh rosemary, thyme and sage leaves. Nothing short of spectacular, FT. Consider me in your debt for this one! :D

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As has already been said fabulous! This recipe has been in the planning and in my cookbook for quite some time just waiting to be made - there was no doubt in my mind as to which recipe I was going to make for my swap partner. I love bundles - they add such an elegance to a meal and always impress. That this tastes as good as the Flying Chef's photo looks it makes for a company quality meal. Thank you for sharing - it's been added to my Company Cookbook.

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This is absolutely gorgeous!! We loved, loved and loved this. The combination of sausage stuffing with the pork and then served with the mushroom sauce is outstanding. I especially loved, that for such an elegant meal, that is definitely company worthy, it is so easy to make with such a wonderful end result. I served ours with potato dauphinoise with just the mushrooms and it was so good. A great post FT

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What a fabulous recipe! We could eat this often. Not very hard to make if you can purchase already thin pork slices for wrapping the sausage filling. Because I normally do not like modern American pork because it's too lean and tasteless, I used shabu shabu style Japanese kurobuta pork slices also known as Berkshire pork. This worked out great. Because the slices are thinner and smaller than the what's needed, I used two pork slices. The recipe makes quite a bit of sauce and next time I make this I plan on doubling the pork bundles with the same amount of sauce ingredients. This is another of French Tart's recipe that I will be making often. Thank you again for posting such a delicious recipe to share!

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