Did you know that pork tenderloin contains less fat than boneless, skinless chicken breast? Compare sources of animal protein on the Nutrition Facts Page
Elegant and Easy TerrineMay 2, 2011
- 1 1/2 lb750 gLean Ground Canadian Pork
- 1/2 lb250 gCanadian Pork Shoulder Blade, cut into ¼" (5 mm) cubes
- 1/2 lb250 gCanadian Ham, cut into ¼" (5 mm) cubes
- 1/4 cup50 mLminced fresh parsley
- 1/2 cup125 mLchicken stock
- 2 Tbsp25 mLdry sherry or dry white wine
- 2 Tbsp25 mLfresh lemon juice
- 2 tsp10 mLgrated lemon rind
- 1 tsp5 mLsalt
- 1/2 tsp2 mLsage
- 1/2 tsp2 mLthyme
- 1/2 tsp2 mLblack pepper
- 44large (or 5 small) hard cooked eggs
- 11bay leaf
Line a 9″ x 5″ (2 L) loaf pan with aluminum foil, allowing 2 inches (5 cm) extension on either side of pan. In large mixing bowl, combine all ingredients except hard cooked eggs and bay leaf. Pack ½ meat mixture in loaf pan. Place hard cooked eggs lengthwise down centre of pan. Cover with remaining meat. Place bay leaf on top of terrine. Cover with foil. Place on larger baking pan. Bake at 350ºF (180ºC) oven for 2 hours. Drain fat. Cool and refrigerate overnight.
Note: Remove terrine by using foil “handles”. Discard bayleaf. Slice ½ inch (1 cm) thick. Arrange on platter or individual plates with sliced bread, gerkins and mustard.
Note: Always cook ground pork to well done.