Name: Pork fillet in a pecan nut crust served with berry sauce
Yield: 2 servings
Cuisine: Boil
Ingredients: 300.00 g pork fillet; sea salt and freshly ground black pepper; 40.00 ml flour cake; 50.00 ml milk; 65.00 ml pecan nuts toasted, chopped; 25.00 g butter; 25.00 ml fresh chillies 573; 1.00 fresh lemon thyme sprig; 50.00 ml mixed berries frozen; 20.00 ml brown sugar; 250.00 ml stock beef; 25.00 ml cherry brandy; 50.00 ml wine dry red; salt and freshly ground black pepper; lemon juice

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Ingredients (15)

300.00 g	pork — fillet
	sea salt and freshly ground black pepper
40.00 ml	flour — cake
50.00 ml	milk
65.00 ml	pecan nuts — toasted, chopped
25.00 g	butter
25.00 ml	fresh chillies — 573
1.00	fresh lemon thyme — sprig

BERRY SAUCE

50.00 ml	mixed berries — frozen
20.00 ml	brown sugar
250.00 ml	stock — beef
25.00 ml	cherry brandy
50.00 ml	wine — dry red
	salt and freshly ground black pepper
	lemon juice

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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.