Pork, Chorizo and Pink Peppercorn Terrine

Pork, Chorizo and Pink Peppercorn Terrine

An Olive magazine recipe from Dec 2014.  

This is our starter for Christmas Day.  It goes down a treat.  






4 small shallots, finely chopped
olive oil
400-450 g pork tenderloin, finely diced
1 tsp pink peppercorns, crushed
1 tsp fresh rosemary chopped
1 tsp fennel seeds, crushed
200g lean pork mince
200g chorizo style sausage, skinned
50g pitted green olives, sliced
16-20 rashers thin cut lean smoked bacon

Cook the shallots in olive oil until soft but uncoloured and then set aside to cool. Put the pork tenderloin into a bowl and add the cooled shallots, peppercorns, half the rosemary and half the fennel.  Season well with salt then mix together and divide into two.

Mix the pork mince, chorizo and olives with the rest of the rosemary and fennel and season.

Line a rectangular terrine or loaf tin approx 900g (19cm x 9cm x 6cm deep) with the bacon rashers, leaving the edges overhanging.  Heat the oven to Gas 4/180ºC.

Press in half the pork tenderloin mix.  Form the chorizo mix into a fat sausage, slightly narrower than the terrine and as long as the terrine and push it down into the pork layer.  Pack the rest of the pork mix over and around the chorizo. (The idea is that the chorizo mix will be in the middle of the pork) Wrap the bacon over the top to seal.

Cover the terrine with a lid or some foil, put into a small roasting dish and pour in hot water to come halfway up the outside of the terrine dish.  Cook for 1½ hours covered then remove the lid/foil and cook for a further 15 minutes until the top is light golden.  Remove from the hot water and strain off any liquid that has come out during cooking. (There will be quite a lot). Leave to cool.

Cover the surface of the terrine (still in the dish) with a foil covered piece of card then weight down with tins and chill overnight.  Turn out onto a board and serve in slices with salad, capers, pepperdew peppers and toast.