Fry the pork medallions and put them capped off. Soak the roasting remains loose with Quintine beer. Season to taste, strain and reduce. Add all other ingredients and work down to a thick sauce. Serve with fries or potato croquettes or carrot puree.

Pork medallions

with Quintine beer

pork medallions meat broth mustard cream Belgian Quintine beer flour
butter balsamic juniper thyme rosemary salt & pepper
A Recipe Guide For The Amateur Chef Belgian Cuisine

Pork medallions

with Quintine beer

Fry the pork medallions and put them capped off. Soak the roasting remains loose with Quintine beer. Season to taste, strain and reduce. Add all other ingredients and work down to a thick sauce. Serve with fries or potato croquettes or carrot puree.
pork medallions meat broth mustard cream Belgian Quintine beer flour
butter balsamic juniper thyme rosemary salt & pepper
a recipe guide for the amateur chef Belgian Cuisine