Pork Fillet Under Apricot Kernel Crust

Crumble the roasted apricot kernels in a bag with the plating iron and mix with the very soft butter and panko flour. Season to taste with salt and lemon pepper and put back in the refrigerator to set.

Wash, dry and parry the fillet. Salt and pepper and then fry vigorously on all sides in a very hot pan in a little ghee or clarified butter. Take the meat out of the pan and let it cool down. Model the crust on the meat and gratinate at 180 ° top and bottom heat for about 15 minutes. To do this, just place the meat on the wire rack and do not put it in a container. So the heat can draw in evenly. The core temperature should be around 68 °. Wrap the fillet in aluminum foil and let it rest for 5 minutes before cutting.

Reheat the pan in which the meat was fried and boil the roast set with the apricot brandy. Put the pomegranate pulp in the pan and fry with it. Then deglaze with the pomegranate juice and let it reduce. Season to taste with the spices and finally top with the ice-cold butter.

Carefully cut the meat into slices and serve with the sauce. We had a potato gratin with it.

The apricot kernels are the almonds (biologically the seeds) of the apricot stone (the kernel in the fruit as stone fruit). As with real almonds, there are so-called sweet and bitter apricot kernels. The sweet kernels come from apricot cultivars that are offered for the fresh market. The bitter apricot kernels, with their typical aromatic bitter almond taste, are obtained from the small, sour wild apricots. There are pips that are lighter or darker in the skin of the fruit; As a rule, the sweet kernels are elongated, the bitter kernels more compact in shape. In the confectionery industry, apricot kernels are primarily used as a raw material for the production of persipan, a mass similar to marzipan. (Source Wikipedia)