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Pork Loin Stuffed With Pâté

When this dish is served, the centre of each slice of pork is filled with a neat circle of delicious pâté, an impressive detail that is ideal for special dinner parties. The trick is to freeze the pâté in a sausage shape, in order to stuff the pork loin with ease.

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Ingredients

For the pâté

200 g pig's liver, minced
200 g belly of pork, minced
100 g smoked bacon or ham, finely chopped
1 clove garlic, peeled and crushed
1 small onion, peeled and finely chopped
1 teaspoon dried thyme
1 tablespoon brandy
Pinch of allspice
Salt and pepper to taste
Butter for greasing

For the pork loin & gravy

1 kg pork loin, rindless
8 rashers streaky bacon (if using fatless pork loin)
250 ml stock
1 tablespoon gluten free Dijon mustard

Details

Serves: 6


Method

To make the pâté, blend the minced meats together. Add the rest of the pâté ingredients and mix well. Leave to stand for roughly 1 hour to allow the flavours to infuse. To check the seasoning, fry a small amount of the mixture until cooked through, then allow to cool a little before tasting, it should be quite spicy. Adjust the seasoning if necessary.


Grease a sheet of foil that is roughly 30 cm long. Place the pâté mixture on to the foil and shape into a long sausage that is almost 30 cm long and roughly 4 cm in diameter. Wet your hands with a little water first, to prevent the pâté from sticking to them. Once you have formed the general shape, roll the sausage using the foil. Place in the freezer until solid.


The pork loin should be stuffed with the frozen roll of pâté about 24 hours before it is cooked. To do this, make a cross shaped incision through the centre of the meat using a long, sharp knife. Cut into the loin from both sides, then push the frozen pâté roll through the joint to the other side, coaxing it gently where necessary. Mould the meat around the pâté roll to ensure that the pâté maintains its circular shape. Season the stuffed loin with salt and pepper and, if using fatless loin, wrap it in rashers of streaky bacon. Wrap the joint in foil and set aside until the pâté has defrosted.


When ready to cook, preheat the oven to 180°C, gas mark 4. Place the stuffed pork loin, wrapped in bacon and covered with foil, in a baking tin with a little water around it. Bake in the preheated oven for roughly 2 hours. After this, remove the foil and increase the heat to 190°C, gas mark 5. Roast the pork for approximately 1 more hour, until the pork joint is brown.


Take the joint out of the baking tin and keep warm on a dish covered with aluminium foil. Now make a gravy by deglazing the baking tin with the stock and mustard. Then boil vigorously for 1-2 minutes to reduce the liquid a little.


When ready to serve, cut the meat into fairly thick slices and pour some gravy over each portion. Serve with roast or boiled new potatoes and a vegetable purée.

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