T&T~ Rustic Terrine~ aka~ Country Pork Loaf
1-3/4 pounds ground Pork
3/4 pound of ground Veal
1/2 pound of ground Bacon, plus 6 slices
1 cup of dry white wine
1/4 cup prunes, pitted
1 Tbs Applejack or Brandy
1/3 cup shallots
2 cloves of garlic, minced
2 Tbs flour
1 large egg
1 Tbs kosher salt( can use less)Pepper to taste
1/4 tsp each~Cloves~Nutmeg~Cinnamon~Ginger
1/2 tsp thyme
1/3 cup pistachios
2 Bay leaves
Combine the ground meats in a bowl. Add the wine and mix well and chill. Combine the prunes and Brandy.
Chill for 4-12 hours.
Heat the oven to 350.
Line a 6-cup terrine or loaf pan with the bacon slices so that the slices cover the sides and bottom.
Leave a small overhang and reserve (1) slice for the top.Drain the liquid from the meats.
Add the shallot,egg, garlic, flour, thyme,salt and pepper and nuts.
Blend thoroughly and pat 1/2 of it into the prepared loaf pan.
Make a layer of prunes on top of the meat and cover with remaining meat mixture.Press to fill any air pockets.
Smooth the top and draw up the bacon overhang slices across the terrine and place the reserved slice on top lenghtwise.
Arrange bay leaves in the center.
Cover with foil and place in a hot water bath.Bake for 2 hours.
Cool to room temperature and place a brick on top or weigh down using cans(place on their side) Chill for 8 hours.
Remove the bay leaves and slice into thin slices then into small cubes if desired.
Serve with a Dijon Mustard Sauce
I just combine mustard and mayonnaise to taste
Pairs Well With
So elegant for the Holidays and this should be made the day before allowing you to get a jump start on your appetizers