Pork and Apricot Terrine

Pork fillet, sausage, walnuts, apricots, white wine.

In TAKE 5 AND COOK – THE DINNER BOOK, I have a French-inspired recipe for pork fillet stuffed with walnuts and prunes. I didn’t call it a terrine, but I always think of it as such – and it is one of my favorite things to make for entertaining because it looks so fabulous and works every time. I have catered for a number of years on and off, but I don’t really see myself as a caterer. I much prefer to be responsible for the whole process – entertaining on my own terms. I did cater a lunch for 12 the other day, though, and made a version of the stuffed pork fillet with apricots instead of prunes. I used dried apricots, but also halved fresh ones, sprinkling with chopped rosemary, sugar and olive oil – then briefly grilled them before serving with the terrine as an accompaniment. They were perfect with it.

Blog 19 - Apricots

Slice two pork fillets in half and fit one of the halves into the base of a greased terrine making, adjustments as necessary (but aim for as few pieces as possible). Season.

Blog 19 - Pork

Squeeze the filling out of two of the best quality coarse sausages you can find. I use Toulouse sausages made by my local butcher – I love them. Press the filling evenly over the fillet. Scatter about 1 cup of walnut halves over, and fill in all the gaps with a cup of dried apricots (soaked briefly in boiling water to rehydrate somewhat). Squish over the filling of another 2 sausages, then add the other fillet to cover the top completely. Season and pour over about a cup of white wine.

Bake for an hour. After cooking, cover and weigh down with cans – alternatively, I sometimes use a “kitchen brick” (a clean brick which I keep for such purposes). Leave in the fridge overnight. The next day, it will tip out easily and cut beautifully. You will be a star.

Blog 19 - Served

By the way, if you are serving 12 people, you will need about one and a half of terrines – so it’s best to make double. Leftovers will keep very well for a number of days.

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