Herbed Pork Pate

This recipe is from the National Pork Producers Council. The cooking time includes the chill time.

• Ready In: 26 hrs 20 mins
• Serves: 8

Ingredients

• 1⁄2 lb boneless pork loin
• 1⁄2 lb  sliced bacon
• 2  cups water
• 3⁄4 teaspoon dried thyme, crushed
• 3⁄4 teaspoon dried rosemary, crushed
• 1  bay leaf
• 1⁄4 teaspoon  red pepper
• 2  tablespoons cognac or 2  tablespoons other brandy
•  melba rounds or   assorted  cracker

Directions

1. Cut pork and bacon into 1/2-inch pieces.
2. In large saucepan combine pork, bacon, water, thyme, rosemary, bay leaf, and pepper.
3. 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.
4. Remove and discard bay leaf; let meat mixture cool 20 minutes.
5. Transfer to food processor bowl or meat grinder; add cognac.
6. Process till mixture is consistency of coarse cornmeal, scraping sides of bowl occasionally.
7. Pack mixture into a small crock.
8. Cover and chill in the refrigerator 12 to 24 hours.
9. Serve with melba rounds or assorted crackers.