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Enjoy this recipe from Our Best Breakfast & Brunch Recipes.
Submitted by: Virginia Watson from Scranton, PA
1 lb. boneless pork loin, chopped
1 c. cornmeal
14-1/2 oz. can chicken broth
1/4 t. dried thyme
1/4 t. salt
1/2 c. all-purpose flour
1/4 t. pepper
2 T. oil
Optional: maple syrup
In a saucepan, cover pork with water; bring to a boil over medium heat. Simmer until fork-tender, about an hour; drain. Process in a food processor until minced. In a large saucepan over medium heat, combine pork, cornmeal, broth, thyme and salt; bring to a boil. Reduce heat and simmer, stirring constantly, for 2 minutes, or until mixture is very thick. Line a 9"x5" loaf pan with wax paper, letting paper extend above top of pan. Spoon pork mixture into pan; cover and chill for 4 hours to overnight. Unmold; cut into slices and set aside. On a plate, combine flour and pepper. Coat slices with flour mixture. In a large skillet, heat oil over medium heat; cook slices on both sides until golden. Drizzle with syrup, if desired. Makes 12 servings | |
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In a saucepan, cover pork with water; bring to a boil over medium heat. Simmer until fork-tender, about an hour; drain. Process in a food processor until minced. In a large saucepan over medium heat, combine pork, cornmeal, broth, thyme and salt; bring to a boil. Reduce heat and simmer, stirring constantly, for 2 minutes, or until mixture is very thick. Line a 9"x5" loaf pan with wax paper, letting paper extend above top of pan. Spoon pork mixture into pan; cover and chill for 4 hours to overnight. Unmold; cut into slices and set aside. On a plate, combine flour and pepper. Coat slices with flour mixture. In a large skillet, heat oil over medium heat; cook slices on both sides until golden. Drizzle with syrup, if desired. Makes 12 servings |
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