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.
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
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.
© 1988 Keith Floyd estate. All rights reserved.