Macadamia Encrusted Pork with Apricot Sauce And Baby Vegetables

This meal was a bit of an experiment, but it worked out much better then I expected, so I thought I would share!

5 lean Pork Fillets
100g Macadamias (crushed)
2 Baby Bok Choy
1 Bunch Dutch Carrots
2 Tbs plain flour
1 sml handful of Chopped Parsley
1 egg
1/2 cup milk

• I crushed the macadamias, combined them with the fresh parsley and flour.
• Combine eggs and milk, whisk until mixed & add Salt and pepper
• First flour, then eggwash, then crumb using the macadamia mix
• seal meat in a hot pan with a little olive oil then place into the oven for about 15 mins, cut into the side of one to ensure they are cooked through (180C/350F)
• Steam the vegetables

Sauce

6 chopped apricots (I used dried)

1 tsb Wholegrain mustard

2 tbs honey

1/4 cup white wine

1 pinch mixed spice

• combine apricots and white wine, let it simmer for about 5 mins
• add in honey, mustard and mixed spice
• simmer until flavors mature. (if it is too thick, or not enough, add a little water)
• using a stick blender, puree the ingredients.