INGREDIENTS:
- 2 lb. Ground Pork
- ½ lb. Ground Bacon
- ¾ C Apple Juice
- 1 T Dijon
- 1 T Garlic
- 1 C Onion
- 1 C Dried Cherries
- ¼ C Oats
- ½ C Pistachios
- 1 T Half Cracked Black Pepper
- 2 T Kosher Salt
- 1 t Nutmeg, Freshly Grated
METHOD:
- Marinate the ground pork and bacon in ¾ C of apple juice and 1 T of Dijon for half an hour.
- Sauté onions and garlic in butter until caramelized and tender. Let cool.
- Place ground meat mixture, along with the remaining ingredients, in a stand mixer.
- Beat with paddle attachment for 1 minute on medium to high speed.
- Line the terrine mold (or a 4×10 loaf pan) with plastic wrap.
- Fill terrine mold with the pork mixture, making sure there are no air pockets.
- Cover terrine with the excess plastic wrap, and place the terrine mold in a roasting pan. Fill the roasting pan with warm water until it reaches halfway up the terrine mold.
- Bake in a conventional oven at 300 degrees F, until internal temperature reaches 145 degrees F, about 1 and a half hours. Let cool at room temperature for 30 minutes.
- Refrigerate for 24 hours before serving.
I have always been afraid to make a pate/terrine type dish like this! Your recipe contains no intimidating features to it…beautifully simple! I can do this!! Thank you