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Combine the crushed peanuts, hazelnuts, parsley, dried fruit and olive oil in a mixing bowl. Stir until ingredients are mixed together. Coat the browned pork fillets with the nut and fruit mixture. Place coated pork fillets in a non-stick pan and place in the pre-heated oven. Bake for 10 minutes. Remove pork fillets from pan and place on a warmed plate.
Pour the pan juices into a saucepan. Add white wine and dark ale and bring mixture to boil. Reduce heat and add butter, stirring until melted. Remove from heat and cover. Place fillets on plates, pouring the wine, ale and pan juice mixture over each fillet. Serve with seasonal vegetables and potatoes.