Pork Mince Terrine with Pistachios

Eleanor Craig

This exquisite Pork Mince Terrine with Pistachios is inspired by the classic French charcuterie, offering a delightful harmony of flavors and textures. With a rustic, country-style presentation and a modern twist of vibrant pistachios, this dish will elevate any dining table.

3 from 1 vote

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Prep Time 30

Cook Time 1 30

Total Time 2

Course Appetizer

Cuisine French

Servings portions

Calories 534 kcal

Ingredients

500 g ground pork (minced pork) - preferably from a butcher for freshness
100 g pistachio nuts - shelled and unsalted
1 large white onion - finely chopped
2 cloves garlic - minced
50 ml brandy
200 g bacon - streaky, thinly sliced
2 pcs eggs - beaten lightly
1 tbsp thyme - freshly chopped
1 tsp salt - to taste
½ tsp ground black pepper - freshly ground

Instructions

Preheat your oven to 150°C (300°F).
In a large bowl, combine the pork mince, chopped onion, minced garlic, beaten eggs, thyme leaves, salt, and pepper. Mix well until homogeneous.
Add the brandy and pistachios to the mixture. Fold gently to evenly distribute them without crushing the nuts.
Line a loaf tin (or terrine mold) with the thin streaky bacon, ensuring enough overhang to cover the top once filled.
Spoon the pork mixture into the bacon-lined tin, pressing it down firmly to eliminate air pockets. Fold the bacon over to encase the terrine.
Cover the terrine with foil and place it in a deep roasting pan. Pour hot water into the pan to come halfway up the sides of the tin, creating a bain-marie.
Bake in the preheated oven for about 1 hour and 30 minutes, or until the terrine feels firm to the touch and a skewer inserted comes out hot.
Remove the terrine from the water bath carefully and let cool at room temperature before refrigerating overnight to set fully.
To serve, run a knife along the edges of the tin and invert the terrine on a board. Slice generously and serve with crusty bread or a light salad.

Notes

For an even richer flavor, try marinating the pork mince in the brandy overnight. If you prefer a herbier flavor, increase the thyme to two tablespoons or incorporate some rosemary for an aromatic boost.

Nutrition

Calories: 534kcalCarbohydrates: 8gProtein: 25gFat: 42gSaturated Fat: 13gPolyunsaturated Fat: 4gMonounsaturated Fat: 12gCholesterol: 108mgSodium: 954mgPotassium: 461mgFiber: 2gSugar: 2gVitamin A: 134IUVitamin C: 6mgCalcium: 43mgIron: 2mg

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