Cook4me+ Pork Terrine with Prunes

• 90 g smoked or unsmoked lardons
• 90 g rillettes (good quality, less fat)
• 250 g pork loin, chopped
• 75 g pitted prunes, diced
• 30 ml Armagnac (optional)
• 3 garlic cloves, minced (optional)
• 45 g almond meal
• Salt
• Pepper
• Nutmeg

Prepare the ingredients.

In a bowl, combine all the ingredients.

Divide evenly between the verrines, pressing down and put the lid on.

Place in the pan with 200 ml water.

Pressure Cooking Time: 12 min.

Chill to serve cold (ideally overnight). Pair with low-carb bread.