Pork and Pistachio Pate

  • Yield: 36 servings
  • Prep: 15 mins
  • Cook: 100 mins


3pounds ground pork
1/4cup green onion, sliced
1/3cup butter
2-- eggs, beaten
2/3cup dry white wine
2tablespoons white vinegar
1/2teaspoon salt
1/2teaspoon dried basil, crushed
1/4teaspoon dried thyme, crushed
1/4cup whole pistachio nuts
3-- bay leaves
1/3cup sour cream
1/3cup mayonnaise
2tablespoons pistachio nuts, chopped
-- Party rye bread


  1. Heat oven to 350F.

  2. Cook onion in butter until tender but not browned.

  3. In large mixing bowl combine eggs, wine, vinegar, salt, basil, thyme and onion mixture. Add ground pork; mix well.

  4. Press half pork mixture into a 9 x 5 x 3-inch loaf pan; arrange whole pistachio nuts atop. Lightly press in remaining pork mixture. Top with the bay leaves; cover with foil and place in a 13 x9 x 2-inch baking pan.

  5. Pour boiling water in pan around loaf to a depth of 1 inch. Bake for 1 1/2 hours. Remove from oven; drain off fat. Replace foil; chill overnight.

  6. Remove bay leaves. Loosen loaf and turn out onto serving platter. Stir together sour cream and mayonnaise; spread atop pate. Sprinkle the chopped pistachio nuts around edges of loaf. Serve with party rye bread. 

Nutritional Info *per serving

  • Calories 150
  • Glycemic Load 0
  • Fat 9g
  • Saturated Fat 3g
  • Cholesterol 35mg
  • Sodium 260mg
  • Carbohydrate 9g
  • Fiber 1g
  • Protein 10g
  • Trans Fat 0g
  • Vitamin A 6%
  • Vitamin C 2%
  • Calcium 4%
  • Iron 10%