| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables, Grains | Italian | Pork | 8 | Servings |
INGREDIENTS
| Vegetable cooking spray | ||
| 1/2 | ts | Anise seed |
| 1 | c | Onion; finely chopped |
| 1/2 | c | Port wine **OR** other sweet red wine |
| 1/2 | c | Prunes; pitted and chopped |
| 1 | tb | Dijon mustard |
| 3/4 | ts | Salt |
| 1/4 | ts | Pepper |
| 2 | oz | Pumpernickel bread slices; torn |
| 1 1/2 | lb | Lean ground pork |
INSTRUCTIONS
Preheat oven to 375F. Coat a small saucepan with cooking spray, and place over medium heat until hot. Add anise seeds; sauté 1 minute. Add onion; sauté 3 minutes or until tender. Add wine and prunes; bring to a boil. cook 3 minutes, stirring occasionally. Combine prune mixture, mustard, salt, pepper and bread in a large bowl; toss well to moisten bread. Let mixture cool slightly. Crumble pork over prune mixture and stir just until blended. Pack pork mixture into a 9 x 4-inch loaf pan coated with cooking spray. Bake for 1 hour or until meat loaf reaches 160F. Let stand in pan 10 minutes. Remove from pan, cut into 16 slices. NOTES : I made several changes because I didn't have the ingredients called for. Here are my substitutions. It called for: I used: Anise seed Fennel seed Pumpernickel Dry Italian bread I had some lean pork loin strips normally used for stir-fry, and ground them in the Cuisinart. The loaf was a bit crumbly. Next time I'll include an egg, or EggBeaters. Recipe by: Cooking Light Annual Recipes 1997 Posted to TNT Recipes Digest by Judi Moseley <judi@moseleygroup.com> on Apr 7, 1998
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