Pork And Nectarine Terrine Recipes

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EASY PORK AND VEAL TERRINE



Easy Pork and Veal Terrine image

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!

Provided by Sara McCleary

Categories     Entertaining     Entree

Time P1DT1h45m

Number Of Ingredients 7

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)

Steps:

  • 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.

Nutrition Facts : Calories 223 kcal, Carbohydrate 2 g, Protein 14 g, Fat 17 g, SaturatedFat 6 g, Cholesterol 58 mg, Sodium 147 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

GRILLED PORK WITH NECTARINES



Grilled Pork with Nectarines image

Provided by Food Network Kitchen

Time 35m

Yield 4 servings

Number Of Ingredients 12

1/2 cup apple cider vinegar
1/3 cup sugar
1 tablespoon whole-grain mustard
2 wide strips lemon zest (removed with a vegetable peeler), plus the juice of 1 lemon
2 large nectarines, chopped (about 2 cups)
1 large fennel bulb, cored and sliced 1/4 inch thick
1 red onion, sliced 1/2 inch thick and separated into rings
1 red onion, sliced 1/2 inch thick and separated into rings
3 tablespoons extra-virgin olive oil, plus more for the grill
Kosher salt and freshly ground pepper
1/2 cup roughly chopped fresh parsley
4 boneless center-cut pork loin chops (3/4 to 1 inch thick; about 1 1/2 pounds), trimmed

Steps:

  • Preheat a grill to medium high. Bring the vinegar, sugar, mustard and lemon zest to a simmer in a medium saucepan. Cook, whisking occasionally, until syrupy, about 3 minutes. Add the nectarines and cook until just softened, 3 to 5 minutes; keep warm over low heat.
  • Meanwhile, toss the fennel and red onion with the olive oil in a large bowl; season with 1/2 teaspoon salt and a few grinds of pepper. Brush the grill grates with olive oil. Grill the vegetables (with the fennel perpendicular to the grates to keep them from falling into the grill, or use a grill basket), flipping, until marked and crisp-tender, 5 to 7 minutes. Transfer to a large bowl. Add the lemon juice and parsley; toss to combine.
  • Season the pork chops with salt and pepper. Brush the grill grates with more olive oil. Grill the pork until marked and just cooked through, about 4 minutes per side. Serve with the nectarines (discard the lemon zest) and the fennel-onion mixture.

PORK CHOPS WITH NECTARINE SAUCE



Pork Chops with Nectarine Sauce image

As a dietitian, I'm always looking for ways to make meals healthy and delicious. These juicy chops are fast, too. -Suellen Pineda, Victor, New York

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 11

4 boneless pork loin chops (6 ounces each)
1/2 teaspoon salt
1/2 teaspoon dried thyme
1/4 teaspoon pepper
3 tablespoons all-purpose flour
1 tablespoon canola oil
1 small onion, finely chopped
1 garlic clove, minced
3 medium nectarines or peeled peaches, cut into 1/2-inch slices
1/2 cup reduced-sodium chicken broth
1 tablespoon honey, optional

Steps:

  • Sprinkle pork chops with seasonings. Dredge lightly with flour. In a large skillet, heat oil over medium heat; cook chops until a thermometer reads 145°, 4-5 minutes per side. Remove from pan; keep warm., Add onion to same pan; cook and stir over medium heat 2 minutes. Add garlic; cook and stir 1 minute. Add nectarines; cook until lightly browned on both sides. Stir in broth and, if desired, honey; bring to a boil. Reduce heat. Simmer, uncovered, until nectarines are softened and sauce is slightly thickened, about 5 minutes. Serve with chops.

Nutrition Facts : Calories 330 calories, Fat 14g fat (4g saturated fat), Cholesterol 82mg cholesterol, Sodium 414mg sodium, Carbohydrate 16g carbohydrate (9g sugars, Fiber 2g fiber), Protein 35g protein. Diabetic Exchanges

PORK TERRINE



Pork terrine image

Need an easy starter for your Christmas Day guests? This is an excellent recipe as you can make it up to 2 days ahead

Provided by olivemagazine

Categories     Lunch, Starter

Time 1h30m

Yield Makes 8

Number Of Ingredients 10

300g pork tenderloin, trimmed of all fat and diced
1 clove garlic, crushed
2 sprigs thyme
1 tbsp brandy
20-22 slices dry cured smoked streaky bacon, any rinds removed
600g herby or sausages, skinned
a small bunch sage, finely chopped
a small bunch chives, finely chopped
100g green or olives, pitted and chopped
approx 20 - plus more to serve cornichons

Steps:

  • Put the pork, garlic, thyme and brandy in a bowl, cover and leave to marinate for a few hours or overnight in the fridge. Heat the oven to 180c/fan 160c/gas 4 and butter a terrine mould or loaf tin.
  • Starting with the base and sides, line the mould with strips of bacon making sure they are slightly overlapping and leave the ends hanging over the edge. This will be the top when you turn it out so do it as neatly as you can. Line the ends of the mould.
  • Break up the sausage meat with a fork then put it in the bowl with the marinated pork, sage, chives and olives and season well. mix throughly. Fry a small piece of the mix and check seasoning. Add more if it needs it.
  • Fill the lined dish with half of the pork mixture, pressing it down into the corners.
  • Arrange the cornichons in 3 rows down the centre.
  • Pack the remaining pork on top and then flatten and stretch the bacon over so the top is neatly covered. Trim any ends. cover with buttered foil and wrap the whole terrine in a double layer of clingfilm.
  • Put the terrine in a roasting tin, half fill with boiling water and bake for 1 hour. Leave to cool completely then chill overnight. For a firmer texture press the terrine as it chills using a board with some tins stacked on top.
  • Release the terrine by unwrapping then dipping the dish briefly in hot water and turning it out onto a plate or board. Serve with more cornichons.

Nutrition Facts : Calories 506 calories, Fat 40.9 grams fat, Carbohydrate 8.4 grams carbohydrates, Fiber 0.7 grams fiber, Protein 24.3 grams protein, Sodium 3.9 milligram of sodium

PORK AND NECTARINE TERRINE



Pork and nectarine terrine image

A delicious terrine using South African nectarines

Provided by ashleigh_red

Time 1h30m

Yield Serves 10

Number Of Ingredients 10

300g pork fillet, trimmed and diced
2 garlic cloves, crushed
2 sprigs thyme
2 tbsp brandy
250g dry-cured streaky bacon
750g good quality sausage meat or skinned sausages
Small bunch parsley, chopped
Small bunch chives, chopped
100g pack shelled pistachios
2 South African nectarines, stoned and sliced

Steps:

  • Put the pork fillet, garlic, the leaves from a thyme sprig and the brandy in a bowl, cover and leave to marinate overnight in the fridge
  • Heat the oven to 180C/fan 160C/gas 4. Line a 1kg terrine mould or loaf tin with tinfoil, put another sprig of thyme in the bottom and then line it with overlapping strips of bacon, leaving any extra hanging over the edge
  • Loosen the sausage meat with a fork, add it to the marinated pork and mix well. Stir through the parsley, chives and pistachios and season.
  • Pack the terrine with half the pork and lay the nectarine slices in a row down the centre. Pack the remaining pork on top, flatten and stretch over the bacon. Cover with buttered foil and wrap the whole terrine in a double layer of clingfilm
  • Put the terrine in a roasting tin, half fill with boiling water and bake for 1 hour. Remove from the oven, cool and chill overnight in the fridge. For a firmer texture, place a board and a couple of tins on top
  • Remove the foil from the top and flip the terrine out onto a serving platter, removing the foil from the outside. There will be some jelly around the terrine, which can be scraped off

PORK CHOPS WITH NECTARINE SALSA



Pork Chops with Nectarine Salsa image

My special pork dish has so much flavor and is a snap to prepare. A sweet, fruity salsa perfectly balances the spicy rub that coats the pan-fried chops. —Bonnie Bufford, Nicholson, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 13

2 teaspoons chili powder
1 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon paprika
1/4 teaspoon salt
1/4 teaspoon pepper
4 boneless pork loin chops (4 ounces each and 1/2 inch thick)
1 tablespoon olive oil
1/4 cup salsa
2 tablespoons apricot spreadable fruit
2 cups sliced peeled nectarines or peaches
2 tablespoons minced fresh cilantro
1 tablespoon minced fresh oregano or 1 teaspoon dried oregano

Steps:

  • In a small bowl, combine the first 6 ingredients. Rub over both sides of pork chops. In a large nonstick skillet, cook pork chops in oil over medium-high heat until juices run clear, 5-6 minutes on each side. Remove to a serving platter and keep warm., In the same skillet, combine salsa and spreadable fruit. Bring to a boil. Reduce heat; cook and stir over medium heat for 1 minute. Stir in nectarines, cilantro and oregano; cook until heated through, 2-3 minutes. Serve with pork.

Nutrition Facts : Calories 246 calories, Fat 10g fat (3g saturated fat), Cholesterol 55mg cholesterol, Sodium 279mg sodium, Carbohydrate 15g carbohydrate (10g sugars, Fiber 2g fiber), Protein 23g protein. Diabetic Exchanges

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