Fillet of Pork and Green Peppercorn Terrine with Orange Preserve

Preparation info

  • Serves

    6 to 8

    • Difficulty


Appears in

Floyd on Britain & Ireland

By Keith Floyd

Published 1988

  • About


  • 5 pork tenderloins
  • 4 teaspoons green peppercorns
  • 2 teaspoon


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