Herbed Pork Pate

Name: Herbed Pork Pate
Ingredients: 1/2 lb boneless pork loin; 1/2 lb 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 2 tablespoons other brandy; melba rounds or assorted cracker

9 ingredients

9 steps

Ingredients

1/2 lb boneless pork loin
1/2 lb 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 2 tablespoons other brandy
melba rounds or assorted cracker

Directions

1

Cut pork and bacon into 1/2-inch pieces.
2

In large saucepan combine pork, bacon, water, thyme, rosemary, bay leaf, and pepper.
3

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.
4

Remove and discard bay leaf; let meat mixture cool 20 minutes.
5

Transfer to food processor bowl or meat grinder; add cognac.
6

Process till mixture is consistency of coarse cornmeal, scraping sides of bowl occasionally.
7

Pack mixture into a small crock.
8

Cover and chill in the refrigerator 12 to 24 hours.
9

Serve with melba rounds or assorted crackers.