Pork terrine

8 - 12 servings Prep: 20 mins
Rate this recipe

By Food24 November 28 2018
Recipe Disclaimer
Tap for method
Tap for method

Ingredients (12)

2 pork fillets
salt and white pepper — to taste
250 g prunes — pitted
¾ cup sherry — medium-cream
500 g pork sausages
3 cloves garlic — cloves, crushed
3 Tbs fresh chives — snipped
3 Tbs fresh parsley — finely chopped
1 tsp dried mixed herbs
1 Granny Smith apples — peeled and grated
1/3 cup walnuts
2 Tbs vegetable oil
Tap for ingredients
Tap for ingredients


Halve the fillets lengthways so that you have 4 long pieces of more-or-less equal size.


Season with salt and white pepper or your favourite rub.


Lay the fillet pieces one at a time between 2 sets of cling film and beat with a rolling pin (or similar) to 1 cm thick.


Put the prunes into a medium-sized bowl, heat the sherry, then pour over the prunes and leave them to swell.


Remove the sausage casings from the pork bangers, creating a mince, and add all the remaining ingredients to the pork mince except the nuts and oil.


Lay the first flattened fillet on a working surface and spread 1/3 of the seasoned pork mince over the fillet.


Distribute 1/3 of the prunes over the pork mince and arrange the walnuts in the gaps between the prunes.


Make another 2 layers with the remaining 2/3 of your mixture, ending with the last strip of fillet.


Squash the layers together gently and then tie at intervals with kitchen string and brush generously with vegetable oil.


Place the sandwiched terrine on a trivet placed over a baking pan of water and bake for 1 hour at 180°C.


Leave the meat to cool and refrigerate overnight.


To serve, remove the string sandwiching the terrine together and slice carefully with a sharp carving knife.


Recipe extract from Set a Table by Karen Dudley, published by Jacana Media.

Set a Table by Karen Dudley

New recipes on Food24

Next Post

Leave a Reply

Your email address will not be published. Required fields are marked *

Food24 Team Loves


Get weekly access to our best recipes, tips and tricks

Sign Up

Login to your account below

Fill the forms below to register

Subscribe to Newsletter

Retrieve your password

Please enter your username or email address to reset your password.

Recipe Disclaimer

All recipe content is the responsibility of the party from whom such content originated. You agree that you use the content on Food24 at your own risk. Please read our editorial policy.