| 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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