Tuesday, November 06, 2007

Vegetable Terrine with Pork Tenderloin

The terrine recipe covered 5 pages in the Silver Palate Cookbook (not the Silver Palate Good Times Cookbook). Deanna spent all day creating this wonderful dish. It has a white bean layer, a tomato layer and a leek layer. The layers are all cooked individually and then assembled in baking pans. It is baked in a "ban marie" at 350F for 2 hours and served with a tomato-basil reduction. If you want the complete recipe let us know and we'll mail it.
The pork was a simple pork tenderloin with garlic and basil. Slits were made in the meat and sliced garlic and basil leaves were inserted. The tenderloin was browned on the stove in an ovenproof pan and then finished in a 450F oven for about 20 min. Time obviously depends on the size of the roast. Cook to an internal temperature of 140F and then let the meat rest for 15 min before slicing. We served the dish with crusty bread and our favorite chilled rose`. We think the terrine would make a great first course as well as the vegetable part of the main course.



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