Yield: 8 Servings
| Measure | Ingredient |
|---|---|
| \N \N | Vegetable cooking spray |
| ½ teaspoon | Anise seed |
| 1 cup | Onion; finely chopped |
| ½ cup | Port wine **OR** other sweet red wine |
| ½ cup | Prunes; pitted and chopped |
| 1 tablespoon | Dijon mustard |
| ¾ teaspoon | Salt |
| ¼ teaspoon | Pepper |
| 2 ounces | Pumpernickel bread slices; torn |
| 1½ pounds | Lean ground pork |
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@...> on Apr 7, 1998