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Herbed Pork Pate

Ingredients

  • 1/2 pound boneless pork loin
  • 1/2 pound sliced bacon
  • 2 cups water
  • 3/4 teaspoon dried thyme, crushed
  • 3/4 teaspoon dried rosemary, crushed
  • 1 bay leaf
  • 1/4 teaspoon red pepper
  • 2 tablespoons Cognac or other brandy
  1. Cut pork and bacon into 1/2-inch pieces.
  2. In large saucepan combine pork, bacon, water, thyme, rosemary, bay leaf, and pepper. Bring to a boil; reduce heat and simmer, uncovered, for 1 to 1-1/2 hours or till only about 1/4 cup liquid remains, stirring occasionally.
  3. Remove and discard bay leaf; let meat mixture cool 20 minutes.
  4. Transfer to food processor bowl or meat grinder; add cognac. Process till mixture is consistency of coarse cornmeal, scraping sides of bowl occasionally.
  5. Pack mixture into a small crock.
  6. Cover and chill in the refrigerator 12 to 24 hours.

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