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