Pork terrine with Beaufort cheese

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Pork terrine with Beaufort cheese

Pork terrine with Beaufort cheese

Number of people

1 kg of pork roast in the spine

1 fresh garlic preferably

200 g of beaufort

1.5 kg of potatoes

3 tablespoons white wine

10 cl of meat broth

Preparation: 30 min
Cooking time: 2 h
Step 1
Preheat the oven to 180°C (thermostat 6).
Step 2
Slice the roast very thinly, crush the garlic, grate the beaufort and cut the peeled potatoes into slices.
Step 3
In a bowl: put a layer of meat, salt, pepper and garlic on top.
Step 4
Cover with a layer of potatoes and grated beaufort.
Step 5
Alternate until the terrine is full.
Step 6
Add a little white wine and a meat broth of your choice.
Step 7
Close the terrine and put in the oven for about 2 hours in a hot oven.
Author's note
Even better reheated.

I add my grain of salt

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