Pork fillet with almonds

Ingredients for 4 servings:

• 1 kg pork fillet(s), 2 fillets if necessary
• Salt
• 100 g almond(s), peeled, grated
• Flour
• pepper
• 50 g lard or clarified butter
• 100 ml Sherry, dry
• 2 tbsp shallot(s), finely chopped
• 250 ml beef or veal stock
• 3 tbsp cream

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 10 minutes; Total time approx. 1 hour 40 minutes

a Mallorcan recipe

Toast the almonds in a dry pan until golden brown. Make two slits lengthwise in the fillet, without cutting all the way through. Season the cut surfaces with salt and stuff the almonds into the slits. Fold and tie with kitchen string. Season with salt and pepper and coat in a little flour. Brown all over in lard, reduce the heat. Add the shallots, deglaze with sherry, and simmer for a few minutes. Then add the meat stock and simmer over low heat for 1 hour. Drain the meat juices and stir in the cream. No further binding is necessary, as some of the almonds will always run through and thicken the sauce.