PORK MIGNONS WITH
CAULIFLOWER AND WEDGES
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.