Advertisement - Continue Reading Below
Total Time:
2 hrs 25 mins
- 12 rashers smoked streaky bacon
- Oil, for brushing
For the terrine
- 3 Tbsp. brandy
- 150 g (5oz) dried apricots, finely chopped
- 300 g (11oz) pork tenderloin, trimmed and chopped into 1cm (1⁄2in) chunks
- 450 g (1lb) herb sausages, skinned
- 2 cloves garlic, crushed
- Small bunch sage, finely chopped
- 50 g (2oz) whole shelled pistachios
- 1⁄2 tsp nutmeg
- Finely grated zest 1 orange
TO SERVE
- Loaf of sourdough, sliced
- Chutney, to serve
- Step 1
Heat the oven to 170°C (150°C fan) mark 3. On a board, stretch out each bacon rasher with the back of a knife. Brush a 900g (2lb) loaf tin or terrine mould with oil. Line it with overlapping bacon slices, pushing into sides and corners. Leave excess hanging over edge. Cut remaining slices in half; use to line ends of tin.
- Step 2
In a small pan, bring brandy and apricots to the boil. Remove from heat and set aside to cool briefly. In a large mixing bowl, combine remaining terrine ingredients with the boozy apricots and season well with salt. Fill lined mould with the mixture, pressing it down well into corners. Fold any overhanging bacon over the top to cover. Press down to level so it sits flat on the plate when turned out later.
- Step 3
Lightly oil a small sheet of aluminium foil and press on top of the loaf tin. Wrap loaf tin in another layer of foil, then put into a roasting tin. Half fill with boiling water. Cook in oven for 1hr-1hr 15min, until a metal skewer comes out piping hot from the centre. Remove from water and unwrap, keeping oiled foil in place. Leave to cool completely and chill overnight, placing a few tins on top to press down on the terrine.
- Step 4
To remove terrine, dip the tin or mould into a bowl of very hot water for 10 seconds and invert on to a board or plate. Scrape off and discard the jelly that has formed around it. Serve cold or, to brown and eat warm, preheat oven to 200°C (180°C fan) mark 6 and cook for 20-25min. Enjoy with slices of sourdough bread and chutney.
Like this? You'll love...
Slow cooker pulled pork
Pork, chicken and pistachio terrine
Salmon and mackerel terrine
Chicken and pork terrine
Salmon and asparagus terrine
Serving tip
This terrine is totally make-ahead. If serving cold, remove from the fridge 30min before eating.
Per Serving:
- Calories: 351
- Total carbs: 10 g
- Sugars: 8 g
- Total fat: 23 g
- Saturated fat: 7 g
- Protein: 23 g
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
