Terrines Through the Seasons: Pork, Pistachio & Apricot Terrine
February 9, 2023
By Rick Bogusch
Bridge Gardens Director Rick Bogusch and Community Gardener Justin Ruaysamran team up once again to share a new cooking video with you!
Watch as they demonstrate the steps to creating, cooking and serving a delicious pork terrine. The pork ingredients for this recipe were sourced locally from 8 Hands Farm in Cutchogue where you can find a variety of grass-fed and organically raised meats, eggs, vegetables and prepared foods, along with locally created items including the softest yarn spun from the wool of their Icelandic sheep.
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Rick’s PORK, PISTACHIO & APRICOT TERRINE
Adapted from a 2013 BBC GoodFood recipe
Ingredients
- 10.6 ounces pork tenderloin, trimmed and diced
- 2 garlic cloves, crushed and chopped
- 1 small bunch thyme sprigs
- 2 tablespoons brandy
- 8.8 ounces bacon slices (about 1 package)
- 36 ounces pork sausage meat
- 1 small bunch parsley, chopped
- 1 small bunch chives, chopped (or 2 tablespoons chopped shallot)
- 4 ounces unsalted pistachios
- 10-12 dried apricots
- Cornichons for serving
Directions
- Put pork tenderloin, garlic, a couple sprigs of thyme and the brandy in a bowl and marinate overnight in the fridge.
- Preheat oven to 350 degrees F. Place a sprig or 2 of thyme on the bottom of a 9-inch x 5-inch loaf pan and then line the bottom and four sides with strips of bacon. Leave any extra bacon hanging over the edges. Set aside.
- Place sausage meat in a large bowl and loosen with a fork. After discarding thyme sprigs, add the marinated tenderloin and chopped garlic to the sausage and stir in the parsley, chives and pistachios.
- Take a tablespoon of the mixture and cook in a small frying pan until done. Taste for seasoning and adjust mixture accordingly. Chances are the sausage meat will be seasoned enough.
- Pack the bacon-lined loaf pan with half the sausage mixture, pressing down hard with fingers and knuckles. Place the apricots in a row down the center and pack the remaining sausage mixture on top. Press, flatten and fold over the bacon.
- Cover the top with a layer of parchment paper and cover again with a layer of aluminum foil. Place loaf pan in a roasting pan and put in the preheated oven. Fill roasting pan halfway with boiling water and bake for 1 hour or more, until internal temperature reaches 160 degrees F.
- Cool terrine, place a heavy weight (a brick wrapped in foil or a large juice can) and chill overnight. This will give it a firm texture and make slicing easy.
- Unmold the terrine by letting it sit out for a bit or by dipping the loaf pan in hot water. Unmold on a plate or cutting board, remove any jelly, juices and fat from the edges and dry terrine with some paper towels. Transfer to a serving platter and surround with cornichons. Serve thick slices as a first course.
You may also slice off the bacon from bottom, sides and top and cut terrine into thinner pieces, halved and served with crackers or bread as an appetizer.
Rick Bogusch
Garden Director, Bridge Gardens
rbogusch@peconiclandtrust.org