PORK MIGNONS WITH
CAULIFLOWER AND WEDGES

Servings

4

PreP Time

10 minutes

Cook Time

25 minutes

Total Time

35 minutes

WHAT YOU NEED TO GET:

2 Packs Bruemar Pork Mignons with Coriander, Cumin and Lemon Core


+ 400g potatoes
+ olive oil
+ 2 teaspoons Italian herb seasoning
+ salt and pepper
+ fresh rosemary, chopped


+ 1 medium head cauliflower, cut into florets

WHAT YOU NEED TO DO:

1. Cut the potatoes into wedges and place in a pot of boiling water for 10 minutes. Drain and completely dry the potatoes. Spread wedges onto a line baking sheet, skin-side down. Drizzle with olive oil, Italian herbs, and generously season with salt and pepper. Sprinkle rosemary over the top. Bake in the oven under the grill for about 10-15 minutes until golden and crispy.

2. Preheat Air Fryer to 180 °C. Remove all packaging and place the Mignons in the Air Fryer and cook for 15-20 minutes.

3. In the meantime, cook the cauliflower using your preferred cooking method.

4. 
Divide wedges and cauliflower among plates, and serve with Pork Mignons.