Pork Medallions with Oatmeal Stout

Total Time:
4 hr 35 min
Prep:
4 hr 10 min
Cook:
25 min

Yield:
6 servings

Ingredients
  • 4 pounds pork tenderloin, fat trimmed and silver skin removed
  • 4 cups oatmeal stout or other dark beer
  • 1 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • 1 cup vegetable oil
  • 4 large sweet potatoes, peeled and cut lengthwise into 1/8-inch thick slices
  • 2 tablespoons unsalted butter
  • 4 bunches mustard greens, rinsed
  • 4 shallots, finely chopped
  • 1/2 bunch fresh parsley, chopped
  • 1 sprig fresh thyme
  • 2 cups demi-glace
Directions
  • Slice the pork into 1/4-inch thick medallions (about 3 ounces each). Place the pork in a large shallow dish. Add 3 cups of the oatmeal stout, the salt and pepper. Cover with plastic wrap and marinate in the refrigerator for at least 4 hours or overnight.

  • Prepare the potatoes: Pour the oil into a deep-fat fryer or a heavy medium saucepan. Heat the oil over medium heat to 350 degrees F. Carefully add the potatoes, several slices at a time into the heated oil and cook for 4 minutes, until crispy. Using a slotted spoon or a French fry skimmer, remove the potatoes from the oil and place on paper towels to absorb any excess oil. Reserve and keep warm in a 300 degree oven.

  • Remove the pork from the marinade; discard the marinade. Pat the pork dry with paper towels. In a large skillet, cook the pork in the butter over high heat for 2 minutes on each side, until brown. Remove the pork from the skillet. Reserve and keep warm.

  • Reduce the heat to medium and add the mustard greens, shallots, parsley and thyme. Saute for 2 minutes, until wilted. Add the remaining 1 cup oatmeal stout to deglaze the pan, loosening any browned bits on the bottom of the pan with a wooden spoon. Stir in the demi-glace and cook over medium to high heat about 5 minutes, until the liquid is reduced by half.

  • To serve, arrange a bed of the mustard greens mixture in the center of each plate. Top with the pork medallions and fried sweet potatoes.


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    Pork Medallions

    Recipe courtesy of Trisha Yearwood