Entree: France – Auvergne – Pounti (Savory Auvergne loaf of pork, chard, and prunes)

Serving Size: 6

Approximate Time

Prep 25 min

Cook 1 hr 10 min

Additional 15 min

Total 1 hr 50 min

Ingredients

- 1 lb (454 g) ground pork
- 6 oz (170 g) bacon lardons, diced
- 10 oz (280 g) Swiss chard (leaves and tender stems), washed and chopped
- 1 cup (120 g) all-purpose flour
- 1/2 cup (60 g) stale breadcrumbs
- 3 large eggs (approx. 150 g)
- 1 cup (240 ml) whole milk
- 6 oz (170 g) dried prunes, pitted and halved
- 2 cloves garlic, minced (approx. 6 g)
- 1/4 cup (15 g) chopped fresh parsley
- 1 tsp (5 g) kosher salt
- 1/2 tsp (2 g) freshly ground black pepper
- 1/4 tsp (0.5 g) ground nutmeg
- 2 tbsp (30 ml) olive oil (for cooking)
- 1 tbsp (15 g) unsalted butter (for greasing pan)

Instructions

1. Preheat oven to 350°F (175°C). Grease a 9x5-inch (23x13 cm) loaf pan with butter.
2. Bring a pot of salted water to a boil, blanch the chopped chard 1 minute, drain thoroughly and squeeze out excess water; roughly chop again if needed.
3. In a skillet over medium heat, warm 2 tbsp (30 ml) olive oil and render the bacon lardons until golden and crisp, about 5–7 minutes; remove with a slotted spoon and drain on paper towel.
4. In a large bowl combine ground pork, cooked bacon, chopped blanched chard, minced garlic, parsley, flour, breadcrumbs, eggs, and milk. Season with salt, pepper, and nutmeg. Stir until mixture is evenly combined; fold in prunes.
5. Spoon the mixture into the prepared loaf pan and level the top with a spatula.
6. Bake for 55–70 minutes, until the center is set and a thermometer inserted reads 160°F (71°C). If the top browns too quickly, tent with foil.
7. Remove from oven and allow to rest in the pan 10–15 minutes, then unmold and cool slightly before slicing. Serve warm or at room temperature with a green salad or crusty bread.