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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 stout or dark ale, 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 175°c.
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 150°c 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.
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