Pork and ham loaf with orange ginger mustard glaze [m]
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Vegetable cooking spray; butter flavored | ||
| ¼ | cup | Finely chopped onion |
| 3 | tablespoons | Red and green bell peppers; finely chopped |
| 8 | ounces | Pork tenderloin; cut in 1\" pieces |
| 4 | ounces | Lean smoked ham; cut in 1\" pieces |
| ¼ | teaspoon | Chipotle pepper; optional |
| ¼ | cup | Cracker meal |
| Fresh flat-leaf parsley; optional | ||
| ¼ | cup | 1% low-fat milk |
| 2 | tablespoons | Egg substitute; *see note |
| ¼ | teaspoon | Black pepper; be generous |
| 3 | tablespoons | Prepared mustard; flavored, such as Orange Ginger Mustard |
| 2 | teaspoons | Fresh orange juice; to thin the sauce |
| 1⅓ | cup | Potatoes; mashed with |
| ⅔ | cup | Turnips |
| 2 | cups | Peas; and |
| ¼ | cup | Sliced mushrooms |
| Mustard; additional | ||
| Cranberry sauce; optional | ||
| 5 | minutes. Serve. | |
Directions
TO SERVE
Preheat oven to 350F. Spray a medium skillet and saute the onion and bell peppers over medium-low heat. Cover and cook until vegetables are tender, stirring occasionally, about 10 minutes. Cool mixture completely.
Place pork cubes in a food processor fitted with the metal blade. Coarsely chop; add the ham pieces, parsley, crushed crackers and peppers and process to chop and combine. Then add the egg and milk and pulse to combine. Add more cracker meal if the mixture is too tacky (it will be sticky.) Transfer to a shallow baking pan. Shape it into a loaf about 4" wide and 2" high. Using a long knife, make shallow crisscross (diamond) pattern in top of loaf. Bake loaf about 10 minutes. Thin the mustard with some orange juice; drizzle or spread ⅓ of the mustard over the loaf; bake 15 minutes.
Drizzle or brush another ⅓ over loaf; bake 15 minutes. Drizzle remaining glaze over loaf and bake until thermometer inserted into center of loaf registers 165F (from 10 to 20 minutes). Transfer loaf to platter; let stand Loaf only mc-PER SERVING: 166CAL, 5.0G fat (27⅗% cff).
MENU: Cook potato and turnip. Mashed together; season with salt, pepper, optional butter-buds and a pinch each of cardamom and dried thyme. Thaw the peas if using frozen. Spray a small skillet and saute the peas and mushrooms with pepper and a little crushed fennel seed. MC-PER SERVING: 245CAL, 5.3G fat (19⅖% cff).
Notes: Recipe originated in an article by Michael McLaughlin for Bon Appetit 98-Feb. If you like mustard, then this is the vehicle for it. We called this a spice loaf: it had more ham with a smokier flavor. A slice of ham needs the additional 'smoke' of a chipotle pepper (or equivalent). *One small egg may be substitute. The loaf could serve 6 adults with three accompaniments. Coleslaw is the traditional choice. Skip the potatoes and peas: serve with a lentil stew with shredded cabbage. -pat Recipe by: Michael McLaughlin (1998-Feb) Bon Appetit* Posted to EAT-LF Digest by KitPATh <phannema@...> on Feb 13, 1998