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Chef Vitaly Paley of Paley's Place
Chef Vitaly Paley
Paley's Place
1204 Northwest 21st Avenue
Portland, OR 97209
(503) 243-2403
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Prune, Pork Tenderloin, and Bacon Terrine

Prune, Pork Tenderloin, and Bacon Terrine
Chef Vitaly Paley of Paley’s Place – Portland, OR
Adapted by
May 2010
Yield: Two 1½ Quart Terrines


Pork Tenderloin:
2 cups Moyer prunes with pits
1 cup cream sherry
1 cup brandy
1 large pork tenderloin, trimmed and split lengthwise down the middle
1 teaspoon pink salt (optional)
Kosher salt

Pork Shoulder:
3 pounds fatty, boneless pork shoulder, cut into 1-inch cubes
1 large yellow onion peeled and coarsely chopped
1 head garlic, peeled and crushed 1 bunch thyme, picked and finely chopped
1 bunch oregano, picked and finely chopped
2 tablespoons kosher salt
Pink salt
2 tablespoons finely ground black pepper
1 teaspoon ground allspice
2 tablespoons Piment d’Espelette or 1 tablespoon red pepper flakes
2 tablespoons fennel pollen or ground fennel seeds
¼ cup bread crumbs

To Assemble and Serve:
1½ pounds smoked bacon, cut in ⅛-inch slices

For the Pork Tenderloin:
Combine the prunes, sherry, and brandy in a straight-sided saucepan and bring to a boil. Remove from the heat and steep until prunes are plump. Strain the prunes, reserving the liquid. Pit the prunes, dice coarsely, and transfer into a large mixing bowl. Season the pork tenderloin with a pinch of pink salt, and a pinch of salt and pepper. Pour half of the prune poaching liquid over it, cover, and refrigerate.

For the Pork Shoulder:
In a mixing bowl, combine the pork shoulder, onion, garlic, thyme, oregano, salt, pink salt, pepper, allspice, Espelette, and fennel pollen. Mix well and grind with a medium die into the bowl with prunes. Add the rest of the prune poaching liquid and bread crumbs and mix until well incorporated. Make a small patty and cook to taste for seasoning. Adjust with salt and pepper if needed, then assemble the terrines.
To Assemble and Serve:
Preheat the oven to 300ºF. Line the terrines width-ways with sliced bacon, allowing the ends to overlap the terrine mold. Divide the ground force meat into four equal parts. Place one quarter on the bottom of one terrine and spread into an even layer. Lay one pork tenderloin piece in the middle of the terrine. Add another layer of the force meat to cover the tenderloin. Fold over the bacon slices and wrap tightly with foil or cover. Repeat the process with the other terrine.

Bake in the oven in a bain marie until the terrine’s internal temperature reaches 155ºF to 160ºF, about 1½ to 2 hours. Remove the terrines from the bain marie, uncover and allow to sit at room temperature for 30 minutes. Cover loosely with parchment or plastic wrap, place a wooden or cardboard plank cut to the size of the terrine on top of each terrine and weigh down with a 2 to 3 pound weight. Allow to press while cooling over night, then serve with pickles, bread, and mustard, and a glass of wine.





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Chef Vitaly Paley of Paley’s Place - Portland, OR


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