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
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.