Fillet of Pork and Green Peppercorn Terrine with Orange Preserve

Name: Fillet of Pork and Green Peppercorn Terrine with Orange Preserve
Yield: Serves 6 to 8
Ingredients: 4 oz (125 g) granulated sugar; 6 oranges; 8 oz (250 g) streaky bacon rashers; 1 teaspoon each chopped thyme, rosemary and tarragon; 2 teaspoon brandy; 1 teaspoon salt; 5 pork tenderloins; 4 teaspoons green peppercorns; 1 teaspoon juniper berries, crushed; 1 egg beaten; 1 tablespoon flour

Preparation info

Serves
6 to 8

Difficulty
Easy

Appears in

Floyd on Britain & Ireland

By Keith Floyd

Published 1988

About

Ingredients

5 pork tenderloins
4 teaspoons green peppercorns
2 teaspoon

Main course
Preserve

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 2 pint (1