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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.
90 K 4/5 (13 reviews)623680
Last modified on: August 11th 2023
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
15 min.
All in all
30 min.
When should you start or finish this recipe?
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
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 | 187 RDI=288 % | 218 RDI=82 % | 374 RDI=513 % | 4,995 RDI=250 % | 20,914 RDI: 250 % |
| Per 100 g | 9 RDI=14 % | 10 RDI=4 % | 18 RDI=26 % | 248 RDI=12 % | 1,040 RDI: 12 % |
| Per person | 37 RDI=58 % | 43 RDI=16 % | 74 RDI=103 % | 999 RDI=50 % | 4,183 RDI: 50 % |
How much will it cost?
- For 5 people : 21.00 €
- Per person : 4.20 €
Change currency:
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)
Filet mignon (pork loin)
Like these other recipes: Cajun pork with rice., Sautéed Pork with Peanuts, Larded pork tenderloin, Filet mignon with mustard and tarragon sauce, Involtini-Style Filet Mignon , ... See them all 8
Green beans
Like these other recipes: Green beans with tomato cream sauce, Salmon "en papillote" with small vegetables, How to prepare green beans, Green beans with tomato and cheddar cheese, Pork sautéed with green beans, Asian style, ... See them all 17
Vegetable stock
You can get more informations, or check-out other recipes which use it, for example: Pea risotto "Mantecare", Duo of slow-cooked pork, Foie gras Chantilly , Sausages with baked beans, French style, Mixed vegetable curry, ... See them all 19
Olive oil
Like these other recipes: Pollack Parmentier, Tomato omelette, Stuffed tomatoes and courgettes, Bread with Tomato , Italian style gratin, ... See them all 562
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