Pork terrine with pork tenderloin inlay from Charcuterie: The Craft of Salting, Smoking, and Curing by Michael Ruhlman and Brian Polcyn

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • twoyolks on December 28, 2015

    There's no other seasoning in the recipe than what is put on the pork tenderloin which detracts from the terrine. There just isn't enough flavor in the terrine.

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