Pork and Sage Parcel

Name: Pork and Sage Parcel
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6
Ingredients: 375 g pack ready-rolled puff pastry; 1 medium egg, beaten; 75 g (3oz) pancetta slices; 400 g (14oz) pork fillets, membrane removed

A stack of pork fillets, also known as tenderloins, make an inexpensive, quick and meltingly tender roast

By The GH Kitchen TeamPublished: 17 October 2010

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Food, Ingredient, Serveware, Bowl, Dish, Dishware, Tableware, Meal, Breakfast, Cuisine,

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Yields:

Prep Time:

15 mins

Cook Time:

30 mins

Total Time:

45 mins

Ingredients

375 g pack ready-rolled puff pastry
1 medium egg, beaten
75 g (3oz) pancetta slices
400 g (14oz) pork fillets, membrane removed

Directions

1. Step 1
  1 Preheat oven to 220°C (200°C fan) mark 7. Unroll the puff pastry and cut out a 11.5cm x 28cm (4½in x 11in) rectangle. Transfer to a baking tray and brush with some of the beaten egg.
2. Step 2
  Arrange the pancetta slices side by side on a board, overlapping them a little. Lay one of the pork fillets horizontally across the middle of the pancetta slices. Press the sage on top of the pork, then season well with freshly ground black pepper. Top with the second pork fillet.
3. Step 3
  Fold the pancetta around the pork and put the wrapped fillet, seam-side down, on top of the pastry base. Cut 5mm (¼in)-wide strips from the remaining pastry, each long enough to cover the fillet. Arrange the pastry strips in a criss-cross pattern over the pork, pressing the ends of the strips to the base to help them stick. Brush the strips with the rest of the beaten egg.
4. Step 4
  Cook the pork parcel for 25-30min until pastry is dark golden. Transfer to a board, cover with foil and leave to rest for 10min. Serve in slices with the Roast Baby Potatoes, Spiced Red Cabbage, Thyme Tomatoes and some apple sauce.
  
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Get ahead

Make to the end of step 3 up to 3hr ahead. Chill. Complete recipe to serve, cooking the parcel for 30-35min.

Per Serving:

Calories: 383
Total carbs: 23 g
Sugars: 1 g
Total fat: 23 g
Saturated fat: 10 g

The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time