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Hazelnut Crusted Pork With Goat Cheese-Sherry Sauce & Apricot Preserves
Ingredients
- 4 - 4oz pork loin filets
- 1C ground raw hazelnut
- 1/2C apricot preserves, divided by 2
- 2T dry thyme
- Salt and pepper
- Goat Cheese Sauce:
- 2T butter
- 2T flour
- 3/4C milk
- 1/4C Sherry Vinegar
- 4oz. Goat Cheese
- 1/4 tsp white pepper
- Salt to taste
Directions
- 350 degree oven
- Pat pork dry.
- Place 1/4 cup of preserves in a mixing bowl.
- Toss filets in apricot sauce then roll outside edge in hazelnut.
- Place on oiled cookie sheet (I'll cover cookie sheet with foil first to avoid messy clean up).
- Cook 20-25 minutes, carefully flipping with a spatula halfway through cooking.
Goat Cheese-Sherry Sauce:
- Heat butter over medium heat.
- (Now don't stop whisking)
- Add flour and whisk for 2 minutes.
- Next add milk
- As soon as milk is incorporated add goat cheese, then Sherry vinegar, then remaining ingredients.
- Remove from heat if sauce begins to get too thick.
- Sauce should be silly and smooth.
- Heat remaining 1/4 cup of apricot preserves in microwave until loose.
To plate:
- Place 2 tablespoons of goat cheese sauce on plate. Next place pork on top of sauce. Then drizzle with apricot preserves.
- I serve with a side of roasted asparagus (olive oil, salt and pepper)
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