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Pork and Chicken Terrine with Sun-Dried Tomato Filling

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A savory layered terrine made from seasoned pork and chicken mince, wrapped in smoky bacon and filled with tangy sun-dried tomatoes and olives, perfect for an elegant appetizer or charcuterie board.

Ingredients

Units Scale
  • 25–30 strips smoked bacon
  • 850 g ground pork
  • 125 g heavy cream (33%)
  • 50 g whiskey
  • 1 tbsp dried oregano
  • 1 white onion
  • 3 garlic cloves
  • Salt to taste
  • Black pepper to taste
  • 2 chicken breast fillets (lightly pounded)
  • 16–18 sun-dried tomatoes
  • 30 g olives, sliced

Instructions

  1. Preheat oven to 160°C (320°F).
  2. In a food processor, pulse onion and garlic until finely chopped.
  3. In a large bowl, mix ground pork, cream, whiskey, oregano, chopped onion and garlic. Season with salt and black pepper.
  4. Line a loaf pan with bacon strips, allowing some to hang over the edges.
  5. Press half of the pork mixture into the pan.
  6. Layer the chicken breast fillets over the pork, then arrange sun-dried tomatoes and olives evenly on top.
  7. Cover with the remaining pork mixture, pressing firmly.
  8. Fold bacon strips over the top to cover the terrine completely.
  9. Cover the pan with foil and place in a water bath.
  10. Bake for 1.5 to 2 hours, or until cooked through and firm to the touch.
  11. Remove from oven and refrigerate for several hours or overnight before slicing.

Notes

  • Use high-quality smoked bacon for enhanced flavor and texture.
  • Chilling the terrine helps it set and slice cleanly.
  • Perfect served cold with pickles, mustard, or crusty bread.
  • Can be made a day in advance for better flavor development.

Nutrition

Find it online: https://yumfoodusa.com/pork-and-chicken-terrine-with-sun-dried-tomato-filling/