Platter of sliced and whole gluten-free pork and nut terrine

Using simple and fresh ingredients creates my favourite gluten-free festive pork & nut terrine into a special appetiser dish to enjoy with salads, jams or relishes.

The cherries and nuts are studded throughout the terrine, adding sweetness and contrasting textures, plus complementing the seasoned pork or veal mince, while the smoky bacon preserves the terrine shape and adds more flavour.

It is not complicated to make this terrine. All the ingredients are mixed in one bowl and shaping the terrine into a log only requires a basic level of sculpting with your hands.

What is a terrine?

Originating from France, terrines are a baked or steamed, fancy meatloaf that has layers of different meats, tastes and textures, seasoned and gently cooked. The terrine mixture is wrapped in bacon and placed in either a large earthenware cylinder with a lid called a Terrine or gently baked without a lid.

My terrine is baked and covered in foil and then finished off uncovered to crisp up the bacon. The bacon keeps the terrine mixture tender and succulent, capturing all the flavours for that perfect slice.

Which bacon should I use?

Smoky, streaky bacon is the ideal bacon to use. The longer the rashers, the better. You can stretch the bacon by running the blade of a knife at a slight angle along the length of the rasher. Only do this if using thick rashers as the thin streaky rashers may tear easily.

What type of breadcrumbs should I use?

ANY! As long as they are gluten-free. I use my homemade gluten-free batch that I always have stored in the freezer for tons of recipes that either needs a tablespoon or 200g. Any leftover bread slices, rolls, focaccia, baguette slices or crackers are crushed and stored in several snap lock bags. Over time, I end up with an interesting batch of texture and flavours.

Alternatively, using store-bought gluten-free breadcrumbs are convenient, albeit expensive. Don’t forget If you have any leftover store-bought breadcrumbs, freeze these too.

Can I use any jam to glaze the terrine?

Cherry jam is my top choice as the terrine already has whole cherries in the mixture. If you can’t find cherry jam, simple process several cherries with a tablespoon or more of sugar. Heat it in a small pan on medium and stir it into a syrupy reduction.

Alternatively, use cranberry, redcurrant or plum jam as a glaze and to serve the terrine with.


Close up of sliced terrine
How is terrine served?

Terrine can be served as an appetiser on individual plates with a fresh salad or as a party platter for everyone to graze from. Not only is terrine delicious served cold, but it also looks attractive laid out on a large platter with other condiments such as onion relish, pickles, leafy salad greens, cheese, bread and crackers.

Gluten-Free Festive Pork & Nut Terrine

  • 4 shallots, chopped finely
  • 2 garlic cloves, chopped finely
  • 1 tablespoon olive oil
  • 2 tablespoons fresh sage, chopped roughly
  • 8-10 fresh sage leaves, whole
  • 450g pork or veal mince
  • 1 egg, beaten lightly
  • 40g store-bought or homemade gluten-free breadcrumbs
  • Freshly grated nutmeg
  • 2 teaspoons salt
  • 2 teaspoons white or black pepper
  • 25g pistachio nuts, whole
  • 25g hazelnuts, whole
  • 150g fresh or jarred & drained cherries, pitted (leave 5 whole cherries aside)
  • One chicken breast, sliced lengthways into 3 pieces
  • 10 thick smoky bacon rashers or 20 thin smoky bacon rashers
  • 50g cherry jam or cranberry sauce, to glaze

* *

  • Cherry jam or cranberry sauce, to serve
  • Onion relish, to serve (optional)
Ingredients displayed to make festive pork and nut terrine
Step-by-Step Instructions
  • Preparation time: 30 minutes
  • Cooking time: 45 minutes

1. Preheat the oven to 180°C/350°F.

2. Drain the cherries from the jar or wash and dry the fresh cherries. Set them aside with a paper towel covering them to absorb any extra moisture.

Chopped sage, garlic and shallots displayed on chopping board

3. Heat the oil to medium in a small frying pan. Add the shallots and garlic and fry gently until soft. Add the sage and continue frying for another minute.

Frying sage, shallot and garlic

Meat ingredients first mixed before nuts and cherries added

4. In a large bowl, mix the shallot mixture, pork mince, egg, gluten-free breadcrumbs, freshly grated nutmeg, salt and pepper. Use the back of a large spoon to press down the mince mixture to break up any meat clumps or breadcrumb pieces. This will create a smoother texture for the terrine.

Pressing down mince mixture to smooth out any lumps

5. Add the nuts and cherries (except the 5 whole cherries), folding them in gently, without crushing or mashing the cherries.

6. On a baking tray lined with baking paper, shape half the mince mixture into a 10cm by 25cm log.

Middle layer added by laying out chicken and sage on mince layer

7. Place the chicken pieces lengthwise down the centre together with the whole sage leaves on top, followed by the 5 reserved cherries.

Cherries added to the middle layer of terrine

8. Cover this arrangement with the remaining mince mixture. Mould the completed terrine into a smooth log shape.

Showing method to close terrine ends with bacon

9. Start covering the terrine with the bacon rashers by first tucking one rasher at each end, then another in the opposite direction.

Bacon completely covering terrine

10. Continue layering each bacon rasher across and over the log, stretching and tucking them underneath the log. If using thin rashers, place two rashers on top of each other to build a thicker covering.

Glazing terrine with cherry jam

11. Brush the terrine with the cherry jam and cover it with foil. Roast on the middle shelf for approximately 25 minutes.

12. Remove the foil and brush the bacon-topped terrine with more cherry jam. Return to the oven to bake a further 20 minutes. Keep an eye on the terrine to make sure the bacon does not overcook. Re-cover the terrine if your bacon is browning too quickly.

Cooked terrine and wrapped in foil to be chilled before slicing

13. Allow to cool completely before covering in foil and chilling.

14. Chill for a minimum of two hours before slicing the terrine into even intact 2cm slices.

  • Makes 12 slices
  • Serve as a cold appetiser with a salad and onion relish
  • Keeps for 3 days chilled
  • Suitable to freeze whole or sliced
sliced pork and nut terrine laid out on a long platter surrounded by salad

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