Camden New Journal - Reciepe for Papillotte Pork By Clare Latimer

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The Review - FOOD AND DRINK - Cooking with CLARE
Published: 29 July 2008

Clare Latimer's recipe for
Papillotte pork

Papillotte pork
The word papillotte means parcel and this is a very good way of cooking as it keeps all the flavours in and also keeps the meat very moist and juicy.
Make sure you have some baking paper or foil for this dish. I would serve these parcels on a bed of rice with some purple sprouting broccoli.

Ingredients
Serves 4
2 small pork fillets
20g butter
1 small red onion, peeled and finely chopped
Handful parsley, chopped
1 teasp rosemary, chopped very finely
Salt and freshly ground pepper
125g oyster mushrooms
1 tbsp crème fraiche
Freshly grated nutmeg.

Method
Cut out the paper parcels in an oval shape 25cm by 15cm approximately.
Preheat the oven to 200C/400F/gas 6.
Cut the tenderloins in half and then make a slit lengthways in each half without cutting right through.
Heat the butter in a frying pan and add the onion and cook gently for about three minutes or until the onion is soft.
Add the herbs, seasoning and the mushrooms and continue to cook for a further three minutes. Lay out the papers and then place a fillet in each one.
Spoon the onion mixture into each slit and then spoon a quarter of the crème fraiche into each one.
Grate over some nutmeg and then wrap up tightly.
Place on a baking tray and cook for about 20 minutes or until the meat is cooked.
The juices will run and the meat looks firm but succulent.

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