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Country Pork and Pistachio Terrine





Yields
Makes 8 servings

Notes: If making up to 1 day ahead, cover and chill. To serve, cut slices from terrine and layer on bread with butter, green peppercorn mustard, fig tapenade, and lettuce to make either open-faced or closed sandwiches.

 3 tablespoons butter or margarine
 1 onion (3/4 lb.), peeled and chopped
 2 cloves garlic, peeled and pressed or minced
 1 teaspoon dried thyme
 1 teaspoon ground coriander
 1/4 teaspoon ground allspice
 1/4 teaspoon white pepper
 1 1/2 pounds ground lean pork
 2 large eggs
  About 1 teaspoon salt
 3/4 cup all-purpose flour
 1 cup milk
 1/2 cup shelled salted roasted pistachios
 1 can (10 oz.) condensed beef consommé
 1 envelope (about 2 1/2 teaspoons) unflavored gelatin
 2 fresh or dried bay leaves
 10 to 15 black peppercorns
Step 1
1

In a 10- to 12-inch frying pan over medium-high heat, stir butter, onion, and garlic often until onion is limp, 5 to 7 minutes. Stir in thyme, coriander, allspice, and white pepper. Remove from heat.

Step 2
2

In a bowl, with a mixer on medium speed, beat pork, eggs, 1 teaspoon salt, and flour until well blended. Add milk and onion mixture; beat until blended. Stir in pistachios.

Step 3
3

Spoon the meat mixture into an oiled 8- to 9-cup terrine or deep casserole, or a 5- by 9-inch loaf pan. Spread mixture level; seal with foil or casserole cover.

Step 4
4

Bake in a 350° oven until a thermometer inserted in center of terrine reaches 155° (or terrine is no longer pink in center; cut to test), about 1 hour. Uncover and let cool at least 1 hour. Cover and chill until cold, at least 3 hours, or up to 1 day. Scrape off and discard any solid fat from meat.

Step 5
5

Pour 1/4 cup consommé into a 1- to 2-quart pan. Add gelatin and stir mixture over medium-low heat until gelatin is dissolved, about 2 minutes, then stir in remaining consommé. Pour over terrine. Rinse and dry bay leaves and lay on terrine; sprinkle evenly with peppercorns. Cover and chill until consommé is firm, at least 1 1/2 hours.

Step 6
6

Slice terrine crosswise in casserole; use a wide spatula to lift out slices. Add salt to taste.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 424Calories from Fat 64
% Daily Value *
Total Fat 30g47%

Saturated Fat 11g56%
Cholesterol 130mg44%
Sodium 664mg28%
Total Carbohydrate 17g6%

Dietary Fiber 1.8g8%
Protein 22g44%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.