This pork terrine was insanely tasty. This is definitely one of the best starters I’ve ever made and eaten and the Olive magazine recipe was really easy to follow as well. We hosted a dinner party for 11 last weekend and this kind of starter was just perfect for the occasion – it’s made in advance and therefore doesn’t require any time at all on the day!
Serves 8-10 | Prep 30 minutes + marinading and chilling (1-2 days) | Cook 1 hr
A little effort
- 300g pork tenderloin, trimmed of all fat and finely diced;
- 1 garlic clove, crushed;
- 2 sprigs thyme;
- 1 tbsp brandy;
- 20-22 slices dry-cured smoked streaky bacon, any rinds removed;
- 600g herby pork sausage meat;
- a small bunch sage, finely chopped;
- a small bunch chives, finely chopped;
- 100g green olives, pitted and chopped;
- cornichons (approx 20), plus more to serve.
The day before or a few hours ahead of cooking. Put the pork, garlic, thyme and brandy in a bowl, cover and leave to marinate for a few hours or overnight in the fridge.
Heat the oven to 180c/fan 160c/gas 4 and butter a terrine mould or loaf tin.
Starting with the base and sides, line the mould with strips of bacon making sure they are slightly overlapping and leave the ends hanging over the edge. This will be the top when you turn it out so do it as neatly as you can. Line the ends of the mould.
Break up the sausage meat with a fork then put it in the bowl with the marinated pork, sage, chives and olives and season well. Mix thoroughly. Fry a small piece of the mix and check seasoning. Adjust seasoning as required.
Fill the lined dish with half of the pork mixture, pressing it down into the corners. Arrange the cornichons in 3 rows down the centre.
Pack the remaining pork on top and then flatten and stretch the bacon over so the top is neatly covered. Trim any ends. cover with buttered foil and wrap the whole terrine in a double layer of clingfilm.
Put the terrine in a roasting tin, half fill with boiling water and bake for 1 hour. Leave to cool completely then chill overnight. For a firmer texture press the terrine as it chills using a board with some tins stacked on top.
Release the terrine by unwrapping then dipping the dish briefly in hot water and turning it out onto a plate or board. Serve with more cornichons and toasted sourdough.
Original recipe from Olive magazine, issue February 2014, available online here.