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Pork and Pistachio Pate recipe

This nut-studded country-style pate isperfect for a crowd. Make a couple days ahead of time to letflavors develop.

Recipe: Pork and PistachioPate

3 pounds ground pork
1/4 cup sliced green onion
1/3 cup butter
2 large beaten eggs
2/3 cup dry white wine
2 tablespoons white vinegar
1/2 teaspoon salt
1/2 teaspoon dried basil, crushed
1/4 teaspoon dried thyme, crushed
1/4 cup whole pistachio nuts
3 bay leaves
1/3 cup sour cream
1/3 cup mayonnaise
2 tablespoons chopped pistachio nuts
Party rye bread

  • Heat oven to 350°F (175°C).
  • Cook onion in butter until tender butnot browned.
  • In large mixing bowl combine eggs, wine,vinegar, salt, basil, thyme and onion mixture. Add ground pork;mix well.
  • Press half pork mixture into a 9 x 5 x3-inch loaf pan; arrange whole pistachio nuts atop. Lightly pressin remaining pork mixture. Top with the bay leaves; cover withfoil and place in a 13 x 9 x 2-inch baking pan. Pour boilingwater in pan around loaf to a depth of 1-inch.
  • Bake for 1 1/2 hours. Remove from oven;drain off fat. Replace foil; chill overnight.
  • Remove bay leaves. Loosen loaf and turnout onto serving platter.
  • Stir together sour cream and mayonnaise;spread atop pate. Sprinkle the chopped pistachio nuts aroundedges of loaf. Serve with party rye bread.

    Makes about 36 servings.

    Nutrition Facts:Calories 150 calories Protein10 grams Fat 9 grams Sodium 260 milligrams Cholesterol 35 milligramsSaturated Fat 3 grams Carbohydrates 9 grams Fiber 1 grams

    Recipe provided courtesy of Pork: The OtherWhite Meat.

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