Proscuitto Wrapped Date and Pistachio Pork Terrine
Before stumbling on this recipe I was unfamiliar with terrine. If I’ve ever had one before, I must have mistook it for pate. I suppose I’m still not sure the strict definition of the word. A quick search of Food Gawker brings up 136 recipes for loaf like foods ranging from meat to seafood to jello, cheese and ice cream.
From the looks of it, I would say that this pork terrine falls on the more traditional end. It is made with three types of pork, studded with sherry-soaked dates and pistachios. Served with cheese and bread it makes a beautiful addition to any appetizer spread, which is exactly how I served it for Easter brunch. Since, I have also enjoyed the leftovers served cold over a green salad. I must say that it gets even better if you let it sit in the fridge for a couple of days and allow the flavors to truly meld! The best part is that while this looks gourmet, it’s really quite simple to make!
Proscuitto Wrapped Date and Pistachio Pork Terrine
Adapted from Closet Cooking
Ingredients:
- 1 cup medjool dates
- 1 cup cream sherry
- 5 slices bacon, cut into 1 inch pieces
- 1/4 teaspoon cinnamon
- 1/4 teaspoon cloves
- 1/4 teaspoon cardamom
- 1/4 teaspoon nutmeg
- 1/2 teaspoon sugar
- 1 teaspoon salt
- 1/2 cup white wine
- 1/2 cup pistachios
- 1 1/2 pounds ground pork
- 12 slices prosciutto
Directions:
1. Simmer the dates in the sherry until it is all absorbed, about 20-30 minutes.
2. Pulse the bacon in a food processor a few times.
3. Mix the bacon, spices, sugar, salt, white wine and pistachios into the pork.
4. Drape the prosciutto across a greased loaf pan in overlapping layers.
5. Place 1/3 of the mixture into the loaf pan followed by 1/2 of the dates, 1/3 of the pork, the remaining dates and the remaining pork.
6. Wrap the overhanging prosciutto over to seal it.
7. Cover in foil and place in a baking dish with water coming up half way.
8. Bake in a preheated 400F oven until it reaches an internal temperature of 160F, about one hour.
9. Let cool, drain the excess juices, wrap in plastic or tin foil and refrigerate over night.
10. Slice and serve cold with bread and cheese or over a salad.
