I also took a look at the recipe for Pork Fillet in Mead (below). Does anyone know why the pork is marinated for such a short time (enough time to mix the bread crumbs and the nuts)?
Pork Fillet in Mead (Drunken Pig)
The Thirsty Traveler : Episode FLTHR-404 -- More Projects »
Ingredients:
1 large fillet of pork (pork tenderloin)
mead or mead wine
high-quality salted butter
honey
breadcrumbs
crushed hazelnuts
crushed walnuts
Instructions:
Use a seax, or knife, with a fine blade to slice pork into pieces as fat as your lip.
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.
Mix breadcrumbs and crushed nuts together until the mixture tastes strongly of the nuts.
Place honey in a flat bowl, covering it closely against flies.
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.
Fry pork quietly in melted butter until cooked through but be careful not to burn the meat, which is easy to do when it's coated with honey.