Pork Fillet in Mead (Drunken Pig)


TOTAL TIME: --
Prep: --
Inactive Prep: --
Cook: --
YIELD: 6 servings
LEVEL:

ingredients

  • 1 large fillet of pork ( pork tenderloin)
  • mead or mead wine
  • high-quality salted butter
  • honey
  • breadcrumbs
  • crushed hazelnuts
  • crushed walnuts
    • recipe tools
      • COMMENT ON THIS PROJECT

            

        Sign in

        All fields are required.

        E-mail Address:

        Password:

        Remember me on this computer

        Signing in

        Please enter your email address and we will send your password

        E-mail Address

        Your password has been sent and should arrive in your mailbox very soon.

        Not a member?

        Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

        It's free and easy.

      • Print Recipe

      Directions

      Use a seax, or knife, with a fine blade to slice pork into pieces as fat as your lip. Soak pork rounds in mead for as long as it takes to crush the nuts and make dry bread into crumbs - enough of each so that a combination will coat all the pork pieces. Mix breadcrumbs and crushed nuts together until the mixture tastes strongly of the nuts. Place honey in a flat bowl, covering it closely against flies.

      Drain pork pieces and spread each with honey and then quickly press it into the mix of bread crumbs and finely broken nuts. Let pork pieces rest while you warm a griddle over a hot stove or charcoal grill.

      Fry pork quietly in melted butter until cooked through but be careful not to burn the meat, which is easy to do when it's coated with honey.

      Explore More On

      All Topics

      COMMENT ON THIS PROJECT

          

      Sign in

      All fields are required.

      E-mail Address:

      Password:

      Remember me on this computer

      Signing in

      Please enter your email address and we will send your password

      E-mail Address

      Your password has been sent and should arrive in your mailbox very soon.

      Not a member?

      Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

      It's free and easy.

      Review This Recipe

      You must be logged in to review this recipe.

      Advertisement

      On TV

      *ALL TIMES EASTERN
      ON AIR
      NOW
      TONIGHT
      10:00
      PM

      Get Cooking Channel on your TV.