Back
0 from 9 votes

Easy Pork Terrine

Adapted from Closet Cooking. This recipe uses Australian cup measurements

Course: Appetizer
Cuisine: European , French

Ingredients

  • 150 gram fresh dates or about 12 - cut half/ deseeded
  • 125 ml port
  • 1 kg pork mince / ground pork not too lean or the terrine will be dry
  • 200 gram streaky bacon or 3 rashers finely minced- or put the food processor
  • 2 cloves garlic
  • 1 teaspoon smoked paprika
  • 2 teaspoons thyme leaves chopped
  • 1 teaspoon cardamom
  • 2 teaspoons sumac
  • 1 teaspoon salt
  • 60 ml wine red or white, 1/4 cup
  • 2 Tablespoons Dijon mustard
  • 2 teaspoons vinegar any kind
  • 50 gram smoked almonds chopped save some for garnish if you like
  • 250 gram prosciutto or about 8 - 10 finely sliced

Instructions

    Cup of Yum
  1. Put the dates into a small pot with the port and simmer gently till the liquid is absorbed. Turn off and let cool
  2. In a large bowl mix the pork mince, finely minced bacon, spices, wine, vinegar, dijon , garlic and the almonds. Mix with your hands very well. Set aside
  3. Grease a loaf tin and line with prosciutto overlapping so that the prosciutto lines the whole tin.
  4. Press 1/2 the mince mixture in to the tin and put a double line of the dates down the centre, all going the same way then fill with the other 1/2 of the mixture tap on the bench to get rid of any air bubbles. Fold the remaining prosciutto oner the top. (* I also put whole dates down the centre but this is optional)
  5. Put the finished terrine into a baking dish half full of tepid water.
  6. Put into the oven set at 170 C. Bake for 1 hour and test the temperature with a thermometer. The internal temp should be at 65 C/ 150 F. If you dont have a thermometer insert a knife or skewer and then rest against your lip or arm to test how hot it is. ( be very careful it might burn)
  7. Liquid will start to escape from the terrine when it is nearly cooked.
  8. The terrine should be firm to the touch. Take out of the water bath and drain off most of the liquid. ( this can be kept , it makes a nice dressing). Eat warm or chill immediately for late
  9. Serve with salad and pickles as an entrée or in sandwiches. It makes a great accompaniment to cheese or as part of an antipasti plate. It's also the perfect picnic food.