1 package of smoked bacon, cut into strips (250 g for lining the mold)
400 g pork loin
300 g smoked bacon, cut into a small piece
5 tablespoons of heavy cream
1 egg
1/2 teaspoon black pepper
1/4 teaspoon chopped thyme
1 minced garlic clove
1/4 teaspoon grated nutmeg
1 tablespoon salt
300 g defatted pork loin
2 sprigs of rosemary
1 package of smoked bacon, cut into strips (250 g for lining the mold)
400 g pork loin
300 g smoked bacon, cut into a small piece
5 tablespoons of heavy cream
1 egg
1/2 teaspoon black pepper
1/4 teaspoon chopped thyme
1 minced garlic clove
1/4 teaspoon grated nutmeg
1 tablespoon salt
300 g defatted pork loin
2 sprigs of rosemary
Preheat the oven to 350°F (medium)
Lining a 7 cm x 11 cm x 28 cm loaf pan with the bacon strips and reserve
In a food processor, combine the pork loin and 2/3 of the smoked bacon and process until it's a smooth paste
Transfer the mixture to a bowl, add the heavy cream, egg, black pepper, thyme, garlic, nutmeg, and salt, and mix well. Reserve
Cube the defatted pork loin and remaining smoked bacon into 1 cm pieces
Add them to the reserved mixture and stir well
Transfer the mixture to the prepared loaf pan
Smooth the top with a spatula and cover with the points of the bacon strips
Place the rosemary sprigs on top
Cover with aluminum foil
Place the loaf pan in a baking dish and fill with hot water to halfway
Bake in the preheated oven until firm (about 1 hour)
Remove from the water and let it rest for about 30 minutes
Drian all excess fat
Unmold onto a plate and serve immediately
224 calories per serving.
