Pork Medallions with Oatmeal Stout - pork tenderloin

Method

• 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.