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Hazelnut and Frangelico Pork Terrine

1 hour 45 minutes Cook time 20 minutes Prep time 8 to 10 servings




In The Oven

  1. Place oven rack in middle position and preheat oven to 190 °C (375 °F).
  2. In a bowl, macerate hazelnuts in Frangelico liqueur for 15 minutes.
  3. Combine ground pork, hazelnuts, liqueur, onion, garlic, parsley, eggs, cream, 4-spice blend, salt and pepper in a bowl.
  4. Place mixture in a terrine mould lined with parchment paper and pack firmly. Arrange onion rings and 12 hazelnuts on top. Cover with aluminum foil.
  5. Place terrine mould in a roasting pan and fill pan with boiling water to the midpoint of the terrine mould. Bake for 1 hour and 45 minutes.
  6. Cool and refrigerate for at least 12 hours before serving.

Nutritional value (per serving)

  • 505 calories
  • 33 g of protein
  • 38 g of fat
  • 7 g of carbohydrates
  • 2 g of fibre
  • 3 g of sugar
  • 150 mg of sodium
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