by Tania 8 Comments
Jump to Recipe Print Recipe
I have really hit the wall and this Easy Pork Terrine just seems to fit the bill on the laziest ( most delicious) meal I can muster. Don’t be scared of the word Terrine. This one is easy and is filled with delicious dates
This Pork Terrine really is easier than you think
This is such a great thing to make. You will not only have the satisfaction of making a fancy terrine BUT you’ll also love having something in the fridge to eat. This totally moorish terrine can hold it’s own as an appetiser, lunch, dinner or even a snack. It is so lovely to be able to just get something out of the fridge and not have to think about it too much. If you are somewhere cold it can be heated gently after slicing, in a microwave or wrapped in foil in the oven for 20 minutes. Even a sandwich press would be great to re-heat slices of terrine.
This terrine looks so good and it is easy to make!
An Easy Pork Terrine has that kind of name for a reason – it doesn’t take too long to whip up. It could be part of the celebrations if you are off somewhere to have a picnic or just want something to snack on anytime. The lovely sweet date centre will go well with any pickles or mustard. Just add bread and cheese.
It has Prosciutto, a terrine must. Lovely sweet port soaked dates that will pair with cheese, crunchy smoked almonds and you can slice it off in chunks to add to your bread and butter. Add herbs and spices that you have to hand when you make yours. Allspice, Rosemary, Cumin or even Cinnamon or Curry flavours would still be perfect.
Easy Pork Terrine
Adapted from Closet Cooking. This recipe uses Australian cup measurements
5 from 3 votes
Print Recipe Pin Recipe
Course Appetiser, Terrine
Cuisine French, Western
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
Put the dates into a small pot with the port and simmer gently till the liquid is absorbed. Turn off and let cool
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
Grease a loaf tin and line with prosciutto overlapping so that the prosciutto lines the whole tin.
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)
Put the finished terrine into a baking dish half full of tepid water.
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)
Liquid will start to escape from the terrine when it is nearly cooked.
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
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.
Previous Post: « Prawn Skewers with Coriander, Lime and Palm Sugar Plus MORE!
Next Post: Roasted Cauliflower White Bean Dip. »
Reader Interactions
Comments
I never really think to make a terrine, but there is nothing finer!
Wishing you a very Happy New Year, Tania. Hope that the year ahead is even more delicious 🙂
Reply
Oh I would love to be snacking on this at the moment! What a delicious flavour combination! Definitely a festive must! I’m pinning and Yumming 🙂Reply
- My Kitchen Stories
You could snack on anything from your vantage point at the moment Julie, have a great New Year!
Reply
Tania:
It looks absolutely delicious… and pretty too! Wishing you a very Happy Newy Year!Reply
Wow, this must be a show stopper. Gorgeous! This will be perfect for parties around holidays. Thanks for a great idea!
Reply
It looks like something I can make for my husband too. It looks really tempting and delicious, esp. for those meat lovers.
Happy New Year, Tania.
AngieReply
- Nancy | Plus Ate Six
I wish I had this in my fridge instead of the ham we are slowly getting through. I like the sound of the port soaked dates and all the spices – and it looks uncomplicated to make too. The photos are quite lovely!Reply
- My Kitchen Stories
Hi nancy. Thank you for your comment and for visiting here this year, Happy New Year
Reply
