Terrines Through the Seasons: Pork, Pistachio & Apricot Terrine

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

1. Put pork tenderloin, garlic, a couple sprigs of thyme and the brandy in a bowl and marinate overnight in the fridge.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. 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.
8. 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.