Easy Pork and Veal Terrine ~ A Super Delicious Crowd Pleaser!

This pork and veal terrine Recipe is super easy to make and incredibly tasty. Deliciously studded with pistachios and basil.  It’s perfect for picnics and entertaining.  A winning terrine recipe!

I think we all have go to recipes when we are entertaining, and this terrine is one of mine.  It needs to be made a day ahead.  I find making it two days before the event is even better, it lets the flavours all meld together.

It is one of my make and forget recipes.  Perfect when catering to a crowd.  Simply assemble, bake and place in the fridge until your hungry guests arrive.

A shining addition to a buffet.  You can serve the pork and veal terrine whole.  Or do what I like to, and cut a few slices to show the thin prosciutto casing, basil, and pistachios. 

I love bringing this along on a picnic as it travels so well.  A solid brick of tasty goodness.  Plus pork and veal terrine is a match made in heaven with crusty baguette, cornichons, and salad.  All entertaining should be this easy!

PORK AND VEAL TERRINE ASSEMBLY WALK THROUGH

Line a 10cm x 22cm (4″ x 9″) loaf tin with baking paper. Place pieces of thinly sliced prosciutto overlapping and extended out over the rim of the tin.

Keep adding prosciutto, overlapping as you go, until the tin is completely covered. Add two slices at either end extending out over the tin rim.

Place pork and veal terrine mixture in the tin. Press down firmly to remove any air bubbles and ensuring mixture is pressed in to the corners of the tin.

Fold the visible prosciutto slices over the top of the terrine to completely cover the top.

Top of the terrine completely covered with prosciutto. It’s now ready for the oven!

Recipe Hazard Zones

The great thing about this pork and veal terrine recipe is that it is easy peasy.  The main hazard is extending your prosciutto when lining the tin to ensure you have enough overlapping to cover the top of the terrine. 

Don’t bypass the weighting of the terrine in the fridge as it is an important step for the texture of the finished terrine.

Special Ingredients for this Recipe

Proscuitto isn’t a special ingredient, but do be picky when purchasing for this recipe.  Go to your delicatessen and request long thin slices.  You don’t want short slices from the end of a whole prosciutto.

You can also substitute thin slices of bacon if you are having a problem finding prosciutto.  But make sure the bacon slices are super thin.

What to do with leftover Pork & Veal Terrine

Leftover pork and veal terrine keeps well in the fridge for a few days.  Make sure it is stored covered well and in an airtight container.  Leftover terrine can be used on sandwiches or as part of a cheeseboard. 

I have even frozen this terrine in the past.  Wrap leftover terrine well in a few layers of plastic wrap and then foil.  When ready to use defrost in the fridge.

If you don’t eat pork you could substitute it with chicken and omit using the prosciutto. Maybe instead wrapping it in thinly sliced lengthways zucchini?

As mentioned this is a go to recipe for me when entertaining.  Especially if I’m entertaining a large group.  It is also great when you need to take a plate to a gathering.  Only problem with that is you won’t get to enjoy the leftovers!

Sara xxx

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Easy Pork and Veal Terrine

This Pork and Veal Terrine Recipe is super easy to make and incredibly tasty. Deliciously studded with pistachios.  It's perfect for picnics and entertaining.  A winning terrine recipe!

Print Pin Rate

Course: Entertaining, Entree

Cuisine: French

Keyword: easy entertaining recipe, easy terrine recipe, picnic food

Prep Time: 15 minutes

Cook Time: 1 hour 30 minutes

Resting in fridge: 1 day

Total Time: 1 day 1 hour 45 minutes

Servings: 16 slices

Calories: 223kcal

Author: Sara McCleary

Ingredients

• 500 grams (1.1 pounds) fatty pork mince
• 500 grams (1.1 pounds) veal mince
• 250 grams (0.55 pounds) approximately 20 thin long slices prosciutto
• 1 large garlic clove finely chopped
• 2 teaspoons fresh lemon thyme chopped
• ½ bunch (¼ cup) fresh basil finely chopped
• 85 grams (¾ cup) shelled pistachios coarsely chopped

Instructions

• Preheat your oven to 180°C (360°F) or 160°C (320°F) fan forced.
• Line a 10cm x 22cm (4" x 9") loaf tin (or close to) loaf tin with baking paper. Make sure the piece of baking paper is large enough that you can fold it back over the terrine to cover the top.
• Layer prosciutto slices overlapping and extending out over the tin rim. The prosciutto extended out over the tin rim will fold back over the terrine mixture to cover.

  You will use roughly 12 - 14 slices of prosciutto. Once you are happy with the coverage and are sure there will be enough overhanging prosciutto to cover the top of the terrine chop up the leftover prosciutto. This will be added to your terrine mixture.
• In a large bowl place all of your ingredients plus the leftover prosciutto. Mix well with your hands and season with salt and pepper.

  To taste for seasoning, fry a small patty (size of a 20c piece) of the mixture in a pan and taste. Adjust seasoning if needed.
• Place your mixture in to your lined loaf tin. Press the mixture in firmly to make sure you get an even and flat result., removing air bubbles and getting the mixture into the tin corners.

  Fold the prosciutto that has been left overhanging over the top of the mixture. Be sure to fold your end pieces inover the top first.
• Fold excess baking paper over the terrine. If you haven’t left a long enough piece, just use a little more. Then cover with a double thickness of foil. Securing it well around the edges.
• Place terrine in a baking dish. Fill the baking dish with hot water, coming halfway up the sides of the loaf tin. Bake for 90 minutes.
• Once finished baking, remove terrine from the oven and baking dish. Leave foil on and then place a heavy weight on top your terrine (eg tomato cans). Once terrine has cooled to room temperature place in the refrigerator over night.
• When ready to serve, remove from tin and plate.
• Serve with crusty bread and cornichons.

Notes

If you don’t eat pork you could substitute it with chicken and omit using the prosciutto. Maybe instead wrapping it in thinly sliced lengthways zucchini?

Recipe Hazard Zones

The great thing about this terrine recipe is that it is easy peasy.  The main hazard is extending your prosciutto when lining the tin to ensure you have enough overlapping to cover the top of the terrine. 

Don't bypass the weighting of the terrine in the fridge as it is an important step for the texture of the finished terrine.

Special Ingredients for this Recipe

Proscuitto isn't a special ingredient, but do be picky when purchasing for this recipe.  Go to your delicatessen and request long thin slices.  You don't want short slices from the end of whole prosciutto.

You can also substitute thin slices of bacon if you are having a problem finding prosciutto.  But make sure the bacon slices are super thin.

What to do with leftover Pork & Veal Terrine

Leftover pork and veal terrine keeps well in the fridge for a few days.  Make sure it is stored covered well and in an airtight container.  Leftover terrine can be used on sandwiches or as part of a cheeseboard. 

I have even frozen this terrine in the past.  Wrap leftover terrine well in a few layers of plastic wrap and then foil.  When ready to use defrost in the fridge.

Nutrition

Calories: 223kcal | Carbohydrates: 2g | Protein: 14g | Fat: 17g | Saturated Fat: 6g | Cholesterol: 58mg | Sodium: 147mg | Potassium: 273mg | Fiber: 1g | Sugar: 1g | Vitamin A: 45IU | Vitamin C: 1mg | Calcium: 17mg | Iron: 1mg

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