Quick Paprika Pork Loaf With Tomato Halloumi Salad

Give this mouth-watering meaty meal a go!
 



 
 
 
 

Method

 

Serves 4

  • 250g streaky bacon
  • 500g pork mince
  • 100g cream cheese, softened
  • 1 apple, grated
  • 2 tbsp pickled green peppercorns
  • 1 tbsp Dijon mustard
  • 2 tsp dried oregano
  • sea salt and black pepper
  • 4 roma tomatoes, quartered
  • 150g halloumi cheese, cut into strips
  • olive oil and balsamic vinegar
  • mixed leaves and mustard, to serve

1 Preheat the oven to 180°C. Line a 1.25L loaf tin with the bacon strips so that the bacon hangs over the outside of the tin. Place the pork in a bowl, add the cream cheese, grated apple, peppercorns, Dijon mustard and oregano. Season well and stir to combine.

2 Pack the mixture into the bacon-lined tin and enclose with the ‘overhanging’ bacon.

3 Cover with foil and bake for 40 minutes. Increase the heat to 220°C, remove pork loaf from the loaf tin and place on a baking tray. Bake for an additional 5 to 10 minutes. Remove from oven and set aside.

4 For The Salad Place the tomatoes on a platter. Heat a frying pan, pan-fry the cheese on both sides until golden, toss with the tomatoes, drizzle with oil and vinegar and season well.

5 To Serve Serve with mixed leaves and dollops of mustard.

Text and image: Fairlady

 

 

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Basic basil care
Basil wilts quickly, but will perk up when left in cool water for about 30 minutes. Then blot the leaves dry and store them at room temperature in a tightly sealed bag. If basil is stored in the refrigerator, it turns black.
 

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