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1
Slice the pork into 1/4-inch thick medallions (about 3 ounces each).
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2
Place the pork in a large shallow dish.
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3
Add 3 cups of the oatmeal stout, the salt and pepper.
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4
Cover with plastic wrap and marinate in the refrigerator for at least 4 hours or overnight.
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5
Prepare the potatoes: Pour the oil into a deep-fat fryer or a heavy medium saucepan.
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6
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.
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7
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.
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8
Reserve and keep warm in a 300 degree oven.
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9
Remove the pork from the marinade; discard the marinade.
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10
Pat the pork dry with paper towels.
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11
In a large skillet, cook the pork in the butter over high heat for 2 minutes on each side, until brown.
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12
Remove the pork from the skillet.
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13
Reserve and keep warm.
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14
Reduce the heat to medium and add the mustard greens, shallots, parsley and thyme.
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15
Saute for 2 minutes, until wilted.
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16
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.
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17
Stir in the demi-glace and cook over medium to high heat about 5 minutes, until the liquid is reduced by half.
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18
To serve, arrange a bed of the mustard greens mixture in the center of each plate.
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19
Top with the pork medallions and fried sweet potatoes.
