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Ingredients
- 400 g/14 oz pork medallions
- 1 spoon maize oil
- 1 bottle Rodenbach beer
- 1 piece of ginger
- 2 cloves of garlic
- A few thyme leaves, rosemary and laurel
- 6 medium firm potatoes
- 10 silverskin onions
- 10 white mushrooms
Details
Servings 4
Adapted from nutritiousanddelicious.com
Preparation
Step 1
Cut the meat in slices of approximately 1 cm/1/2 inch and marinate in the Rodenbach, with the finely sliced garlic, ginger and herbs. Wash the potatoes and cut in vertical pieces. Clean and cut the onions in half.
Pour 1 tablespoon maize oil in the ActiFry and fry the potatoes and the onions for 10 minutes. In the meantime, drain the pork (keep the marinade) and dry the meat with kitchen roll.
Add the meat to the potatoes with the mushrooms cut in four and let it brown for 5 minutes. Add the marinade now and cook everything for 25 minutes.
Salad: Mix the mustard, vinegar and honey in a bowl. Whisk in the oil little by little, like you would to make a mayonnaise. Whisk until emulsified. Cut the red cabbage into thin strips and mix with the sauce.
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