Pork paupiette baked in the oven with mustard: the old-fashioned recipe

I have a weakness for simple, oven-baked meat dishes—recipes that do the work while the kitchen fills itself with wonderful aromas. Pork paupiette baked in the oven with mustard is exactly that: tender meat, a creamy sauce with just the right amount of spice, and that slightly gratinéed topping that makes you want to scrape every last bit from the dish.

I make it the old-fashioned way, like a Sunday bistro: you quickly sear the paupiettes to give them flavor, deglaze (nothing complicated: just scrape up the juices from the bottom of the pan), then finish it in the oven with a white wine and stock base. The mustard comes in later, once the sauce has already developed some character.

The result: a smooth, non-aggressive sauce that coats well.

For the side dish, I put carrots and mushrooms directly into the dish: they roast, soak up the sauce, and save you from having to cook multiple pots. It's also a great way to have a complete meal without any fuss.

For customization, you can play around with the mustard (medium-strength for a classic look, wholegrain for more texture). And if you like a bit of a kick, a touch of pepper at the end of cooking will do the trick.

Serve the paupiettes with steamed potatoes, fresh pasta or mashed potatoes, and you'll be sure to serve a good homemade meal for the whole family!

Pin

Print

Pork paupiettes baked in the oven with mustard

Recipe by Nathalie Laplace

5.0 based on 1 vote(s)

Type of dish: main courseKitchen: FrenchDifficulty: average

Portions

4

people

Preparation

19

minutes

Cooking

37

minutes

Calories

532

kcal

Total time

56

minutes

A recipe for beautifully browned stuffed veal rolls, topped with a mustard-cream sauce that's just the right amount of thick and creamy. With carrots and mushrooms roasted in the same dish, everything cooks at a leisurely pace, and it smells like home cooking!

Cooking Mode

Keep your device's screen on

Ingredients

• 4 pork paupiettes (approx. 150g each)

• 2 carrots (approx. 100g each), cut into half-moons

• 250g of button mushrooms, sliced

• 1 yellow onion (approx. 120g each), thinly sliced

• 2 garlic cloves, chopped

• 2 tablespoons of Dijon mustard (approx. 15g each)

• 15 cl of dry white wine

• 15 cl of chicken stock

• 15 cl of whole fresh cream (30%)

• 1 tablespoon of neutral oil (approx. 10g each)

• 20g of butter

• 1 bay leaf

• 1 teaspoon of thyme

• Fine salt, freshly ground pepper

Preparation steps

• Preheat the oven to 190°C (fan oven). Take the paupiettes out of the refrigerator 10 minutes in advance so they are not glazed.
• Lightly salt and pepper the paupiettes. Heat a large frying pan with the oil and butter. Sear the paupiettes for 2 minutes per side, just until browned. Set them aside.
• In the same pan, sauté the onion for 2 minutes, then add the garlic for 30 seconds. Pour in the white wine and scrape the bottom with a wooden spoon to loosen the browned bits (this is where the flavor is hidden).
• Add the stock, bay leaf and thyme. Simmer for 2 minutes, then turn off the heat.
• Place the carrots and mushrooms in an ovenproof dish. Arrange the paupiettes on top. Pour the contents of the pan (juices and herbs) into the dish.
• Bake for 22 minutes, basting once halfway through cooking with the juices from the dish.
• Remove the dish from the oven. In a bowl, mix the mustard with the cream, then add 2 tablespoons of hot juices from the dish to loosen the sauce (this prevents it from curdling). Pour this mixture into the dish and gently swirl it around the paupiettes.
• Return to the oven for 9 minutes, just until the sauce thickens slightly and coats the back of a spoon. Taste the sauce and adjust the seasoning with salt and pepper. Serve piping hot, with the roasted garnish.

📊 Nutritional Information

1 serving (approx. 360g)

* RDA = Recommended Daily Allowance

📝 Notes

If your paupiettes are already tied, don't touch anything! If they are not, tie them quickly (or ask the butcher): this will hold the pork better during cooking and the stuffing will stay in place

💡 Chef's Tips

If the mustard sauce seems too thin at the end of cooking, remove the paupiettes from the oven for 2 minutes, place the dish over medium heat (or on the stovetop) and let it reduce for 3-4 minutes, stirring occasionally. Conversely, if it thickens too much, add a splash of hot stock.

🔄 Variations

• Old-fashioned mustard recipe : replace half of the Dijon mustard in the paupiettes sauce with old-fashioned mustard and cream for a more textured sauce.
• Pork paupiette with a more herbaceous flavor : add 1 tablespoon of chopped parsley when serving.

Nathalie Laplace

Food writer for the Simple & Bon website. Passionate about healthy cooking and especially salads, slow-cooked or oven-baked recipes.