Pork and Veal Terrine with Fig and Pistachio

RECIPESPLUS
12Ingredients
2Hours
550Calories

Ingredients

US|METRIC
  • 12 strips bacon (2 strips chopped)
  • 5 1/4 ounces dried figs (chopped)
  • 1/2 cup port
  • 1/4 cup raisins
  • 1 teaspoon allspice
  • 1 pound ground pork
  • 1 pound ground veal
  • 1/4 cup pistachio nuts
  • 1 red onion (finely chopped)
  • 1 egg
  • 3 cloves garlic (crushed)
  • crusty bread (to serve)
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    Directions

    1. Preheat oven to 300°F. Grease and line a 2 quart terrine mold or loaf pan with parchment paper.
    2. Line mold with strips of bacon, allowing ends to hang over sides.
    3. Place figs, port, raisins and allspice in a small saucepan. Bring to a boil over medium heat. Reduce heat and simmer 8-10 minutes, until liquid is almost absorbed.
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    NutritionView More

    550Calories
    Sodium18% DV440mg
    Fat57% DV37g
    Protein55% DV28g
    Carbs7% DV20g
    Fiber12% DV3g
    Calories550Calories from Fat330
    % DAILY VALUE
    Total Fat37g57%
    Saturated Fat13g65%
    Trans Fat
    Cholesterol140mg47%
    Sodium440mg18%
    Potassium670mg19%
    Protein28g55%
    Calories from Fat330
    % DAILY VALUE
    Total Carbohydrate20g7%
    Dietary Fiber3g12%
    Sugars12g24%
    Vitamin A2%
    Vitamin C4%
    Calcium8%
    Iron10%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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