Herbed Pork Pate Recipes

RICH PORK PâTé

Steps:

• Preheat the oven to 180°C/fan160°C/gas 4. Run the liver under cold water, then trim, removing any tough membrane. Chop roughly. Heat half the butter in a pan and gently cook the onion and garlic for about 8 minutes until starting to soften. Transfer to a bowl. Heat the remaining butter and fry the liver and bacon for 5-6 minutes until golden. Set aside to cool.
• Increase the heat and deglaze the pan: add the Madeira and bubble, stirring, until the pan residue is released. Tip into the bowl with the onion. Add the sage, parsley, cayenne, breadcrumbs, white pepper and a good pinch of salt. Mix well.
• In a food processor, pulse the pork belly with the cooled liver and bacon until finely chopped, giving a textured but not too coarse pâté. Transfer to the mixing bowl and mix with the other ingredients. Fold through the pistachio kernels.
• After testing the flavour, divide evenly among 4 x 200ml sterilised Kilner jars (see tips on sterilising, below), gently pressing down and smoothing over the top. Lay a bay leaf on top of each and clip the Kilner jars closed.
• Put the Kilner jars in a deep roasting tin and pour in boiling water to come halfway up the jars' sides. Cook in the oven for about 1¼ hours until the pâté begins to shrink away from the sides of the jars. Remove from the roasting tin and leave to cool. Once cold, you can refrigerate the pâté for up to 1 week. Maturing it for a few days allows the flavours to mingle and develop. Remove the pâté from the fridge 15 minutes before serving, to allow it to reach room temperature.

HERBED PORK TENDERLOINS

Steps:

• Preheat the oven to 450 degrees F.
• Place the tenderloins on a sheet pan and pat them dry with paper towels. Combine the rosemary, thyme, 1 tablespoon salt, and 1 teaspoon pepper in a small bowl. Rub the tenderloins all over with 2 tablespoons of olive oil. Sprinkle all sides with the herb mixture. If there is a thinner "tail," fold it underneath so the tenderloin is an even thickness throughout. Wrap the tenderloins completely with a single layer of prosciutto. (I place the prosciutto sideways with the ends wrapping under the tenderloins.) Tie in several places with kitchen string to hold the prosciutto and the "tail" in place.
• Roast for 20 to 25 minutes, until an instant-read thermometer inserted in the middle of the end of the tenderloin reads 140 degrees F for medium rare and 145 degrees F for medium. Cover the tenderloins tightly with aluminum foil and allow to rest at room temperature for 15 minutes. Slice diagonally in thick slices and serve warm with apple chutney.

HERBED PORK CHOPS

Steps:

• Sprinkle pork chops with lemon juice. In a small bowl, combine the parsley, rosemary, thyme and pepper; rub over chops., Grill, covered, over medium heat for 4-5 minutes on each side or until a thermometer reads 145°. Let meat stand for 5 minutes before serving.

HERBED PORK PATE

Steps:

• Cut pork and bacon into 1/2-inch pieces.
• In large saucepan combine pork, bacon, water, thyme, rosemary, bay leaf, and pepper.
• 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.
• Remove and discard bay leaf; let meat mixture cool 20 minutes.
• Transfer to food processor bowl or meat grinder; add cognac.
• Process till mixture is consistency of coarse cornmeal, scraping sides of bowl occasionally.
• Pack mixture into a small crock.
• Cover and chill in the refrigerator 12 to 24 hours.
• Serve with melba rounds or assorted crackers.

HERBED LEMON PORK CHOPS

Steps:

• Mix seasonings; rub over both sides of chops. In a large nonstick skillet, heat oil over medium-high heat. Add pork; cook until a thermometer reads 145°, 5-8 minutes per side., Remove from heat; drizzle with lemon juice. Let stand, covered, 5 minutes before serving.

HERB ROASTED PORK

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• In a bowl, combine sage, salt, pepper, and garlic. Rub thoroughly all over pork. Place pork in an uncovered roasting pan on the middle oven rack.
• Bake in the preheated oven approximately 3 hours, or until the internal temperature reaches at least 145 degrees F (63 degrees C), depending upon your desired doneness.
• Meanwhile, place sugar, cornstarch, vinegar, water, and soy sauce in a small saucepan. Heat, stirring occasionally, until mixture begins to bubble and thicken slightly. Brush roast with glaze 3 or 4 times during the last 1/2 hour of cooking. Pour remaining glaze over roast, and serve.

HERBED PORK AND RED POTATOES

Steps:

• In a small bowl, combine the rosemary, marjoram, garlic, sage, 3 teaspoons oil, salt and pepper. Rub roast with 2 tablespoons herb mixture. , In a Dutch oven over medium-high heat, brown roast in remaining oil on all sides. Place in a roasting pan coated with cooking spray. Toss potatoes with remaining herb mixture; arrange around roast. , Cover and bake at 350° for 1 to 1-1/4 hours or until a thermometer reads 160°. Let stand for 10 minutes before slicing.

CRETON - CANADIAN PORK PATE

Steps:

• Put all ingredients into a pan, mash together with a potato masher & simmer on low heat for 2 3/4 - 3 hours. If it needs more liquid to cook that long, add more liquid. Do not let it get dry and stick to the bottom of the pan. Stir occasionally. After most of the liquid (2 3/4 - 3 hours) has evaporated, remove bay leaf and beat well with an electric mixer. Pour into a bowl and refrigerate to chill. Serve chilled on a good bread, toasted if you like.
• Note: if your ground pork is lean you will need to add an entire pound of the sausage. It needs the fat to make a pate. You will obviously need to add a little more liquid if you use a whole pound of sausage.