Pork, veal and cherry terrine

  • 40 mins preparation
  • 45 mins cooking
  • Serves 8
  • Print


Pork, veal and cherry terrine
  • 10 rashers 300g thin bacon
  • 1 tablespoon olive oil
  • 3 french shallots or 1 small brown onion, chopped finely
  • 1 clove garlic, crushed
  • 1 tablespoon chopped fresh sage
  • 500 gram pork and veal mince
  • 1 egg, beaten lightly
  • 1/2 cup (35g) stale breadcrumbs
  • salt and freshly ground pepper
  • 1/3 cup (50g) pistachios, toasted
  • 1 cup (150g) cherries, pitted
  • 3 chicken tenderloins
  • 1 tablespoon red currant jelly, warmed
Cherry compote
  • 1/3 cup (110g) red currant jelly or cherry jam
  • 2 tablespoon port
  • 1 cup (125g) coarsely chopped cherries


Pork, veal and cherry terrine
  • 1
    Line shallow baking dish with baking paper.
  • 2
    Cut the eye sections from the bacon and reserve for another use - only the streaky ends are required for this recipe. Preheat the oven to moderate, 180°C (160°C fan-forced).
  • 3
    Heat the oil in small frying pan; cook shallots and garlic, until soft, then stir in sage.
  • 4
    In large bowl, combine the shallot mixture, mince, egg, breadcrumbs, salt and pepper; mix well. Add the pistachios and cherries mix well.
  • 5
    Shape half the mince mixture into an 8cm x 24cm log in the prepared baking dish. Place the chicken tenderloins lengthways down the centre, then top with remaining mince mixture. Layer bacon over log, over-lapping slightly. Tuck ends of the bacon underneath the log. Pat into round. Brush bacon with redcurrant jelly and bake in moderate oven for about 45 minutes or until cooked through brushing with rest of red currant jelly halfway through cooking.
  • 6
    To make cherry compote, combine the jelly and port in small pan; simmer, stirring, for 3 minutes. Add cherries. Cool.
  • 7
    Serve terrine with cherry compote.


Not suitable to freeze . Cherry Compote suitable to microwave.

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