Fillet of Pork and Green Peppercorn Terrine with Orange Preserve

Preparation info

  • Difficulty


  • Serves

    6 to 8

Appears in

Floyd on Britain & Ireland

By Keith Floyd

Published 1988

  • About


  • 5 pork tenderloins
  • 4 teaspoons green peppercorns
  • 2 teaspoon brandy
  • 1 teaspoon salt
  • 1 teaspoon each chopped thyme, rosemary and tarragon
  • 1 teaspoon juniper berries, crushed
  • 1 egg beaten
  • 1 tablespoon flour
  • 8 oz (250 g) streaky bacon rashers

For the orange preserve

  • 6 oranges
  • 4 oz (125 g) granulated sugar


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 2 pint (1 litres) terrine or casserole dish with the bacon and overlap the sides. Pack the pork mixture into the terrine and then fold over the bacon. Cover the terrine with a double thickness of foil and place in a deep roasting tin.

Add enough hot water to the roasting tin to reach two thirds of the way up the terrine. Place in the oven at gas mark 2, 300°F (150°C), for 1½ hours or until the terrine is nicely firm and has pulled slightly away from the sides. Weight the terrine with a 3 lb (1.5 kg) weight, let it cool and chill overnight. Serve the terrine in slices at room temperature with the orange preserve.

To make the orange preserve, peel the rind from the oranges very thinly, without the pith, and cut into thin (julienne) strips. Segment the oranges and place with the strips and sugar in a thick-bottomed pan. Bring the mixture to the boil and simmer for 20 minutes, stirring occasionally, until it has reached the consistency of jam. Transfer to a bowl, chill and serve. The preserve will keep in the refrigerator for 3 weeks.