Potatoes Using a sharp knife or a mandolin, slice the potatoes as thinly as possible. Put the potato slices in a large bowl, pour the fat/butter over and season well with salt and pepper. Toss the potatoes until well-coated in fat/butter.
Layer the potatoes in small stacks and then put the stacks on their sides in an ovenproof dish.
Sprinkle over the bay, thyme or rosemary leaves and roast for 1 hour and 15 minutes.
Sauce Sauté the onions, garlic and thyme in butter until soft.
Add the muscadel and reduce until slightly thickened. Add the cream and brandy (if using) and simmer for 5 minutes.
Stir in the cornflour paste and allow sauce to thicken slightly. Season with salt and pepper, strain (if you prefer) and transfer to a gravy boat.
Pork Toss the meat in olive oil and season all over with salt and pepper. Grill, fry or braai the fillets until cooked to your liking. Set aside to rest for 5-10 minutes.
To serve Serve the meat sliced in thick medallions with the sauce and the potatoes on the side.
Tip It’s okay to eat pork pink (medium-rare), the same way you would beef or lamb steak. Pork is naturally low in fat, so be careful not to cook it too dry.
