photo: Chicken Terrine with Pork Tenderloin

Chicken Terrine with Pork Tenderloin

Terrines are baked French pate. They are served both as a snack to the main course, and as an independent dish. Here everything is as I like: it is prepared simply and for many serves, the products are available without exotic impregnations.


  • Pork tenderloin
    2 pcs
  • Ham
    150 g
  • Chicken fillet
    1 kg
  • Grain mustard
    1 tbsp
  • Cream 33%
    100 ml
  • Onion
    1 pcs
  • Broccoli
    150 g
  • Egg
    1 pcs
  • Garlic
    3 clove
  • Salt
    - to taste
  • Black pepper
    - to taste


  • 1. Clean the tenderloin. Fold the 2 tenderloin with tails to each other, to make a cylinder of approximately the same thickness. Fix with the strips of foil. On medium-high heat, heat the frying pan greased with vegetable oil. Lay out the tenderloin and fry for about 7-8 minutes, periodically turn.
  • 2. Finely chop the onion, finely chop the broccoli. Cut ham small cubes. In a frying pan on medium heat, heat 2 tbsp. of vegetable oil. Put onions and fry for 2-3 minutes, stirring.
  • 3. Add the ham and broccoli, fry for about 3 minutes, stir.
  • 4. Transfer it into a bowl with forcemeat, add egg, mustard, cream, salt, pepper and grated garlic. Stir.
  • 5. Line the mold-brick with foil. Put half of the forcemeat into the mold and make a longitudinal groove in it. In the groove put the tenderloin, after removing the foil from it.
  • 6. Cover the second half of the forcemeat.
  • 7. Put in the oven preheated to 200 degrees and bake until ready for about 45-55 minutes. The temperature should be about 65 degrees. Leave prepared roll to rest in the mold at room temperature for about 15 minutes. Then cut and serve.
  • 8. Bon Appetit!