This is the Orange Pork Tenderloin Terrine with Apple Sauce recipe.
- Prep: 1 h
- Cooking: 2 h 10
- Refrigeration: 10 h
- 2 tbsp (30 mL) butter
- 1 onion chopped
- 1 celery stalk finely chopped
- 2 garlic cloves minced
- 5 oz (150 g) chicken livers
- 2 tbsp (30 mL) choice of orange liquor
- 1 lb (450 g) ground pork
- 1 tsp (5 mL) grated orange zest
- 2 tbsp (30 mL) Dijon mustard
- 2 tbsp (30 mL) orange juice
- 2 eggs beaten
- 1/3 cup (80 mL) 35 % whipping cream
- 1 whole pork tenderloin
- 2 tbsp (30 mL) olive oil
- 15 bacon strips
- Salt and pepper to taste
- Sweet Apple Sauce
- 1 cup (250 mL) apple sauce
- 1 cored, peeled and diced apple
- 1/3 cup (80 mL) dry white wine
- 1 tbsp (15 mL) liquid honey
- of grated nutmeg
Preheat oven to 300 °F (150 °C).
In saucepan, sauté onion, celery and garlic in butter for 3 minutes. Add livers and cook for 3 to 4 minutes while stirring. Stir in orange liquor and remove from heat. Mix well and let cool. Purée in food processor.
Transfer mixture to large bowl. Add ground pork, orange zest, mustard, orange juice, eggs and cream. Mix well. Set aside.
In saucepan, sauté tenderloin pork in oil over medium-high heat, until well done and golden on all sides. Set aside. Line terrine dish bottom and sides, or loaf pan, with overlapping bacon strips. Add half the liver and pork mixture. Place whole pork tenderloin, lengthwise, over mixture. Salt and pepper to taste. Cover with remaining liver and pork mixture. Press mixture down with hand. Top terrine with layer of bacon and cover with foil.
Place terrine dish in pan of water and bake for 2 hours. Remove from oven and let cool for 30 minutes. Refrigerate for 10 hours before serving. Serve as entrée over bed of lettuce, with the Sweet Apple Sauce and small pickles.
Sweet Apple Sauce:
In small saucepan, place all ingredients and bring to boil while stirring. Reduce heat to medium-low and cook until apple is tender. Remove from heat and let cool. Serve with terrine.
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|Calcium:||5 % / 51 mg|