' Le Cuvier - RP23-Pork Haslet &Provencal Dijon Mustard

RP23-Pork Haslet &Provencal Dijon Mustard

Pork Haslet with Provencal Dijon Mustard

served with 2010 Cabernet Sauvignon

Haslet is a tasty herbed & seasoned pork meat loaf. Our haslet is served in the tasting room atop a petit toast dabbed with a touch of Provencal Dijon mustard. Chef Cheryl Keast also recommends serving haslet with tomato jam or tomator chutney.

1 cup plain bread crumbs

2 lbs ground lean pork

1 Tbsp Worcestershire sauce

1 Tbsp mustard (course)

2 Tbsp bacon fat (can use 2 Tbsp melted butter)

1 small onion, diced small (approximately 1 cup)

1 tsp chopped sage

1 tsp ground sea salt

1/2 tsp ground black pepper

1 clove garlic, minced

5 oz milk

 

To make:

Combine all ingredients & blend together by hand. 

Grease a 2-pound standard meat loaf pan. Pack the haslet mixture firmly into the pan & cover with aluminum foil. Bake at 350 degrees for 1 hour & 15 minutes. Remove the foil & bake another 15 minutes. Remove loaf from pan & slice when cooled. Serve chilled.