Fruity Pork Loaf
Ingredients18
Servings10
Variant used:
Mrs H.S Ball's Peach Chutney
Ingredients
5 Tbs butter
1 cup onion, finely chopped
2 tsp garlic, crushed
½ cup celery, finely chopped
½ cup carrot, finely chopped
1 cup pork sausage meat, chopped
¾ cup bacon, diced
4 Tbs freshly coriander, roughly chopped
1 tsp fresh mint, finely chopped
1 tsp orange rind, grated
2 Tbs lemon juice
1 tsp lemon rind, grated
¾ cup Mrs Ball's Peach Chutney, plus extra for topping off
½ cup pie apples, finely chopped
1 extra large egg
1½ cups fine bread crumbs
½ cup raisins, roughly chopped Salt and fresh ground black pepper
1 cup onion, finely chopped
2 tsp garlic, crushed
½ cup celery, finely chopped
½ cup carrot, finely chopped
1 cup pork sausage meat, chopped
¾ cup bacon, diced
4 Tbs freshly coriander, roughly chopped
1 tsp fresh mint, finely chopped
1 tsp orange rind, grated
2 Tbs lemon juice
1 tsp lemon rind, grated
¾ cup Mrs Ball's Peach Chutney, plus extra for topping off
½ cup pie apples, finely chopped
1 extra large egg
1½ cups fine bread crumbs
½ cup raisins, roughly chopped Salt and fresh ground black pepper
Preparation Method
Preheat the oven to 180°C and grease a loaf tin with non-stick spray. Heat butter in a large saucepan. Add the onion and garlic. Lightly sauté until softened. Add the celery, carrot, meat and bacon. Cook until browned.
Remove from the heat and add the rest of the ingredients, mixing well to combine. Transfer mixture to the loaf tin and smooth out. Loosely cover with foil. Place in the oven in a water bath for 30-40 minutes.
Allow to rest in the dish for 10 minutes before unmolding. Using the microwave, warm up some extra chutney. Pour over the top of the loaf as a glaze. Serve in slices with your meat roast, or as an addition to any cold meat and salad lunch.
*Chef's tip:Try this tasty recipe for stuffing balls, too.
