Mexican-style pork medallions
For this recipe with a Mexican flavour (New Mexican, actually), I have used tender medallions of pork fillet mignon. These are first marinated in a spicy oil then pan-fried with the remaining marinade.
Serve with green beans and sauce made with a reduced vegetable stock in the frying pan.
Serve with green beans and sauce made with a reduced vegetable stock in the frying pan.
66K 4/5 based on 13 reviews
Last modified on: August 11th 2023
Keywords for this recipe:
800 g filet mignon (pork loin)
5 tablespoons 
1 teaspoon chilli powder
3 sprigs 
1 
800 g green beans
300 ml 
2 tablespoons reduced veal stock
Times for this recipe
Preparation: 15 min.
Cooking: 14 min.
All in all: 29 min.
If you start now, at , you will finish around : ?.Change start time
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Step by step recipe
Stage 1 - 5 min.
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.
Stage 2 - 3 min.
Stage 3 - 1 min.
Add the pork medallions and mix well.
Cover with plastic film and refrigerate for 1 hour or overnight.
Cover with plastic film and refrigerate for 1 hour or overnight.
Stage 5 - 7 min.
Pour 2 tablespoonsful of the marinade into a frying pan on medium heat. When hot, add the pork medallions.
Cook on both sodes.
Cook on both sodes.
Stage 6 - 2 min.
When cooked, transfer the medallions to a hot plate and cover with aluminium foil. Keep hot.
Stage 7 - 5 min.
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.
Mix well and leave to reduce to a syrupy consistency.
Stage 8 - 2 min.
Stage 9 - 3 min.
Arrange 1 or 2 mdeallions per person with the beans alongside and pour the sauce over.
Serve immediately.
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.
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.
Keeping: Several days in the fridge, covered with plastic film. Reheats very well..
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 190 70 % | 220 20 % | 370 60 % | 5,000 250 % | 20,910 250 % |
| Per 100 g | 9 4 % | 10 1 % | 20 3 % | 250 10 % | 1,040 10 % |
| Per person | 40 10 % | 40 4 % | 70 10 % | 1,000 50 % | 4,180 50 % |
How much will it cost?
- For 5 people : 20.99 €
- Per person : 4.20 €
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Green beans
Like these other recipes: Salmon "en papillote" with small vegetables, Cherry tomato and green bean salad, French bean salad with vinaigrette , Green bean purée, How to prepare green beans, ... See them all 15
Filet mignon (pork loin)
Like these other recipes: Filet mignon with asparagus, Larded pork tenderloin, Involtini-Style Filet Mignon , Loin of pork with herbs and julienne vegetables , Pork medallions with "full" turnips, ... See them all 8
Vegetable stock
You can get more informations, or check-out other recipes which use it, for example: Country vegetable soup, Stuffed cabbage leaves, Provençal braised carrots, Melt-in-the mouth meat and vegetables in a sealed casserole, Light Broccoli Soup, ... See them all 19
Olive oil
Like these other recipes: Baked potatoes with poached egg and tuna sauce , Rice à la grecque, Filet mignon with mustard and tarragon sauce, Shakshuka, Eggs Comtoise, ... See them all 505
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