pork medallions with Quintine beer
Fry the pork chops and put them covered aside. Soak the roasting residues with a dash of Quintine beer and sieve. Add the rest of the bottle along with the brown veal stock, crushed juniper berries, a sprig of fresh thyme and rosemary. Bring to a boil, add a spoonful of mustard and a bottle of cream. Reduce. Season the sauce with a dash of white balsamic vinegar, salt and pepper. Remove the sprigs and juniper berries. Dissolve some flour in water and bind the sauce with it. The dinner plate is finished with a spoonful of carrot puree.

pork medallions with Quintine beer

ingredients - info pork medallions meat broth mustard cream Belgian Quintine beer
plain flour butter balsamic vinegar juniper thyme rosemary salt & pepper
Creative Cooking
Quintine is a traditional high-fermentation beer from the 'Pays des Collines' (Hill Country), a region adjacent to the Flemish Ardennes. The amber-coloured blonde has 8 degrees. It gives this dish a special regional touch, but you can also perfectly replace it with a similar high fermentation blond beer.
Belgian Cuisine

taste and tradition

the fiery passion
Fry the pork chops and put them covered aside. Soak the roasting residues with a dash of Quintine beer and sieve. Add the rest of the bottle along with the brown veal stock, crushed juniper berries, a sprig of fresh thyme and rosemary. Bring to a boil, add a spoonful of mustard and a bottle of cream. Reduce. Season the sauce with a dash of white balsamic vinegar, salt and pepper. Remove the sprigs and juniper berries. Dissolve some flour in water and bind the sauce with it. The dinner plate is finished with a spoonful of carrot puree.
ingredients - info pork medallions meat broth mustard cream Belgian Quintine beer
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pork medallions

with Quintine beer

Directions Ingredients
plain flour butter balsamic vinegar juniper thyme rosemary salt & pepper
Belgian Cuisine

taste and tradition

Creative Cooking
the fiery passion