Wine-Basted Pork Loaf
I like to mix up the flavors a bit sometimes; add minced garlic, substitute seasoned Italian bread crumbs for the roll and decrease the milk to almost none and use red instead of white wine. Also tasty: use 1/3 cup of finely chopped fresh pineapple and use a teriyaki marinade for the baste. Mmmm, I'm getting hungry.....
★★★★★ 1 vote5
1 1/2 lblean ground pork
1 smallfrench roll
1/4 cminced onion
1 smallcarrot, grated
1/2 tspdried thyme leaves
1egg, slightly beaten
1 Tbspmelted butter
4 Tbspdry white wine
How to Make Wine-Basted Pork Loaf
- Shred roll into small bits and moisten with milk
- In a mixing bowl, combine meat, shredded roll, onion, grated carrot, salt,pepper,mustard,thyme, and beaten egg. Mix until evenly blended
- Shape into a roll, about 10 inches long. Place on a rack in a roasting pan and brush with some of the wine baste
- Bake at 375 F for an hour to 1 hour and 10 minutes, until crusty. Continue to baste during cooking.
- When I was single and made this, I liked to make sandwiches with the leftovers. I'd saute some sweet onions in a little butter until they were almost clear, then push them to one side of the pan and throw a slice of the loaf in the pan to heat. Melt a slice of whatever cheese was handy on top, throw it on a roll and top with the onions, and lunch was done!