Pork fillet in a pecan nut crust served with berry sauce

Recipe from: 1/25/2001 12:00:00 AM
Ingredients 16
Servings 2
Time

Ingredients

  • 300
    g
    whole pork fillet
  • salt and freshly ground black pepper
  • 40
    ml
    cake flour
  • 50
    ml
    milk
  • 65
    ml
    toasted pecan nuts, finely chopped
  • 25
    g
    butter
  • 25
    ml
    olive oil
  • 1
    sprig lemon thyme
  • BERRY SAUCE
  • 50
    ml
    mixed frozen berries
  • 20
    ml
    brown sugar
  • 250
    ml
    good beef stock
  • 25
    ml
    cherry brandy
  • 50
    ml
    dry red wine
  • salt and pepper
  • lemon juice
 

Method

 
Preheat the oven to 220 ºC. Season the fillet with salt and pepper, and sprinkle with the flour. Dip it in the milk and then in the nuts, pressing the nuts firmly onto the meat. Heat the butter and oil in a pan with an ovenproof handle. Add the thyme. Fry the fillet until golden brown on the outside. Place the pan with the meat in the oven and oven-roast until just done. Remove from the oven and transfer the meat to a serving plate. Return the pan to the heat and add the berries, brown sugar and beef stack. Heat slowly until the sugar has melted and boil until the sauce turns syrupy. Add the cherry brandy and red wine, and reduce once more until syrupy. Season with salt and pepper and a little lemon juice. Slice the fillet and pour the sauce on top. Serve with oven grilled fresh pineapple and braised tomato sauce. Serves 2.
 

Read more on: roast  |  pork
 

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