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Fillet of Pork and Green Peppercorn Terrine with Orange Preserve
Preparation info
- Serves
6 to 8
- Difficulty
Easy
Appears in
By Keith Floyd
Published 1988
Ingredients
5 4 teaspoons 2 teaspoon
Method
Trim the pork and cut each tenderloin in two, then slice each piece in half lengthways. In a bowl combine the pork with the green peppercorns, brandy, salt, herbs and juniper berries. Mix thoroughly. Now stir in the egg and flour.
Line a
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