Recipe courtesy of Grasslands Entertainment

Pork Filet in Dark Ale: Filet pur de Porcelet Pane aux Fruits Secs, Sauce Nostradamus

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Belgium is a beer lover's paradise. With microbreweries everywhere, we found this quaint little two-man operation making the most unique beer. Caracole Brewery was a local favorite around Namur Belgium and a local chef used its high alcohol sweet dark ale to create this delicious pork dish. Kevin Brauch, The Thirsty Traveler
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  • Level: Intermediate
  • Total: 35 min
  • Prep: 10 min
  • Inactive: 5 min
  • Cook: 20 min
  • Yield: 6 servings
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Ingredients

Directions

  1. Preheat the oven to 400 degrees F (200 degrees C).
  2. Place pork fillets in frying pan in hot vegetable oil and brown on each side. Remove from heat and let cool. 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 preheated oven. Bake for 10 minutes.
  3. 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 add butter stirring until melted, remove from heat and cover. Place fillets on plates, pouring sauce over each fillet. Serve with seasonal vegetables and potatoes.
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