Pork, veal and cherry terrine

Ingredients

• 10 rashers 300g thin bacon
• 1 tablespoon olive oil
• 3 french shallots or 1 small brown onion, chopped finely
• 1 clove garlic, crushed
• 1 tablespoon chopped fresh sage
• 500 grams pork and veal mince
• 1 egg, beaten lightly
• 1/2 cup (35g) stale breadcrumbs
• salt and freshly ground pepper
• 1/3 cup (50g) pistachios, toasted
• 1 cup (150g) cherries, pitted
• 3 chicken tenderloins
• 1 tablespoon red currant jelly, warmed
• Cherry compote
• 1/3 cup (110g) red currant jelly or cherry jam
• 2 tablespoons port
• 1 cup (125g) coarsely chopped cherries