This easy dinner recipe is a bit like meatloaf but with a fruitier edge from the apricot stuffing.
Serve it like a Sunday roast with veggies and potatoes or cold with a dollop of piccalilli.
Pork terrine recipe with sage and apricot stuffing
- 225g/8oz Smoked streaky bacon rashers
- 450g Lean pork mince
- 1 small onion, peeled and chopped
- 50g/ 2oz smoked streaky bacon, chopped
- 2tbsp fresh sage, chopped
- Black Pepper
- 50g/2oz dried apricots, roughly chopped
- 2 gherkins, sliced
- 2.5cm cucumber, sliced
- 1tbsp vinegar from gherkin jar
- 1/4 red pepper, thinly sliced
- 2tbsp honey
- 1tsp English mustard
Preheat the oven to 180˚C, Gas Mark 4. Grease a 450g (1lb) loaf tin with a little oil and line with the bacon rashers (stretch the rashers using the back of a knife).
Allow the ends of the rashers to hang over the edges of the tin slightly. Reserve three rashers.
Combine together the mince, onion, chopped bacon, sage and season well. Place half the mixture in the lined tin and sprinkle the chopped apricots over the top.
Cover with the remaining mince mixture.
Fold the overhanging bacon rashers back over the terrine and place the three remaining rashers over the top.
Cover with foil and place on a baking tray in the oven. Bake for 40 minutes until set.
Remove the foil and cook for a further 10 minutes to allow the terrine to brown.
Meanwhile make the quick piccalilli: Mix the gherkins, cucumber and red pepper, vinegar, honey and English mustard in a small mixing bowl.
Cover and leave to allow the flavours to infuse. Serve the terrine either hot or cold with the piccalilli.
Recipe courtesy of MeatMATTERS.
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