Mexican-style pork medallions

A recipe from cooking-ez.com

For 5 people, you will need:

• 1 800 g filet mignon (pork loin)
• 2 5 tablespoons olive oil
• 3 1 teaspoon chilli powder
• 4 3 sprigs thyme
• 5 1 bayleaf
• 6 800 g green beans
• 7 300 ml vegetable stock
• 8 2 tablespoons reduced veal stock
• 9 salt
• 10 pepper
• Total weight: 2,015 grams

Times:

Preparation	Cooking	Start to finish
15 min.	15 min.	30 min.

Step by step recipe

1	Cut 800 g filet mignon (pork loin) into medallions: fairly thick slices (3/4 inch or 1.5-2 cm) and cut slightly on the diagonal.
2	Prepare the marinade by mixing 5 tablespoons olive oil, 1 teaspoon chilli powder, 3 sprigs thyme and 1 bayleaf in a bowl.
3	Add the pork medallions and mix well. Cover with plastic film and refrigerate for 1 hour or overnight.
4	Prepare and drain 800 g green beans, then set aside.
5	Pour 2 tablespoonsful of the marinade into a frying pan on medium heat. When hot, add the pork medallions. Cook on both sodes.
6	When cooked, transfer the medallions to a hot plate and cover with aluminium foil. Keep hot.
7	Pour 300 ml vegetable stock into the frying pan used for the meat and bring to the boil on high heat. Deglaze and add 2 tablespoons reduced veal stock. Mix well and leave to reduce to a syrupy consistency.
8	Reheat the green beans in the sauce for a couple of minutes. Heat the plates.
9	Arrange 1 or 2 mdeallions per person with the beans alongside and pour the sauce over. Serve immediately.

Remarks

If you don't have vegetable stock to make the sauce, you can use dry white wine instead.
You can replace the veal stock with 1 oz (30 g) of cold butter. Cut this into small pieces and add to the sauce, beating it in with a whisk.

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