Pork Terrine with Dried Fruits

Pork Terrine with Dried Fruits

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 50 minutes

This terrine is usually served cold as an appetizer. It's baked and then kept in the fridge for 24 hours. But if you wish, you can serve it as the main dish - in this way it will also be very good.

Pork tenderloin in the recipe can be replaced with chicken fillet - it perfectly fits here by taste and texture. Also you can change the set of dried fruits at your discretion - figs and dried apricots will also work well - together or separately.

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Preheat oven to 200C.

Trim tenderloin and cut in a medium size cubes, about 1-1,5 cm.

Combine with ground pork, green peas, chopped dried fruit, egg, pink peppercorns, cream, dry garlic, salt and pepper to taste.

Mix throughly.

Thinly slice bacon and put in one layer on a double sheet of aluminium foil.

Put meat mixture over bacon.

Carefully roll up the roll.

Wrap it in foil and twist the ends.

Заворачиваем в фольгу

Bake in the oven for about 30 minutes. Then remove from the oven let cool to room temperature and replace to fridge. Leave for overnight or better for 24 hours.

Slice and serve.

Bon appetit!

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