Drunken Pig Vegie Sandwich

Ingredients

  • 1 fillet pork tenderloin
  • 1 cup mead
  • butter
  • honey
  • breadcrumbs
  • crushed hazelnuts
  • crushed walnuts
  • mixed salad

Directions

1. Prepare mixed salad using ingedients of your choice. The quantity depends on how many sandwiches you are making.

2. Cut fillet of pork into enough slices for the number of sandwiches required (each sandwich requires 2 slices). 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.

3. Mix breadcrumbs and crushed nuts together until the mixture tastes strongly of the nuts. Place honey in a flat bowl.

4. 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.

5. Fry pork in melted butter until cooked through, being careful not to burn the meat, which is easy to do when it is coated with honey.

6. Place two fillets on a plate, top with mixed salad and then top with two more fillets. Repeat for additional sandwiches. A slice of cheese can be added to the sandwich.



This recipe uses Tasmanian Mead.

Mead is the oldest alcoholic beverage known to humankind, predating both beer and wine. Throughout history it has been reputed to prolong life, enhance fertility and bestow strength. The Greeks called mead the “nectar of the gods” and claimed it bestowed virility. In the Middle Ages the Anglo-Saxons were convinced it induced creativity. The word “medicine” is derived from the term for spiced meads – Metheglin.