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Pork And Ham Loaf With Orange Ginger Mustard Glaze [M]

Pork And Ham Loaf With Orange Ginger Mustard Glaze [M] is built on Vegetable Cooking Spray, Onion, Red And Green Bell Peppers, Pork Tenderloin, and Lean Smoked Ham. Serves 4. Scale it up or down for the number of people at the table.

Ingredients

• Vegetable Cooking Spray
• 1/4 cup
• 3 tbsp
• 8 oz
• 4 oz
• 1/4 tsp
• 1/4 cup
• 1/4 cup
• 2 tbsp
• 1/4 tsp
• 3 tbsp
• 2 tsp
• 1 1/3 cup
• 2/3 cup
• 2 cup
• 1/4 cup

Method (preview)

1. 1

   Preheat oven to 350F.

2. 2

   Spray a medium skillet and saute the onion and bell peppers over medium-low heat.

3. 3

   Cover and cook until vegetables are tender, stirring occasionally, about 10 minutes.

4. 4

   Cool mixture completely.

5. 5

   Place pork cubes in a food processor fitted with the metal blade.

6. 6

   Coarsely chop; add the ham pieces, parsley, crushed crackers and peppers and process to chop and combine.

7. 7

   Then add the egg and milk and pulse to combine.

8. 8

   Add more cracker meal if the mixture is too tacky (it will be sticky.)

9. 9

   Transfer to a shallow baking pan.

10. 10

    Shape it into a loaf about 4" wide and 2" high.

11. 11

    Using a long knife, make shallow crisscross (diamond) pattern in top of loaf.

12. 12

    Bake loaf about 10 minutes.

13. 13

    Thin the mustard with some orange juice; drizzle or spread 1/3 of the mustard over the loaf; bake 15 minutes.

14. 14

    Drizzle or brush another 1/3 over loaf; bake 15 minutes.

15. 15

    Drizzle remaining glaze over loaf and bake until thermometer inserted into center of loaf registers 165F (from 10 to 20 minutes).

16. 16

    Transfer loaf to platter; let stand 5 minutes.

17. 17

    Serve.

18. 18

    Loaf only mc-PER SERVING: 166CAL, 5.0G fat (27.6% cff).

19. 19

    MENU: Cook potato and turnip.

20. 20

    Mashed together; season with salt, pepper, optional butter-buds and a pinch each of cardamom and dried thyme.

21. 21

    Thaw the peas if using frozen.

22. 22

    Spray a small skillet and saute the peas and mushrooms with pepper and a little crushed fennel seed.

23. 23

    MC-PER SERVING: 245CAL, 5.

24. 24

    We add leftover loaf to soups.