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.
68 K 4/5 (13 reviews)
30 min.
Easy
10 people
10 IngredientsLast modified on: August 11th 2023
3 lb + 8.3 oz filet mignon (pork loin)
10 tablespoons 
2 teaspoons chilli powder
6 sprigs 
2 
3 lb + 8.3 oz green beans
1 lb + 5.1 oz 
4 tablespoons reduced veal stock
Times for this recipe
Preparation: 15 min.
Cooking: 15 min.
All in all: 30 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 3 lb + 8.3 oz 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 1 lb + 5.1 oz Vegetable stock into the frying pan used for the meat and bring to the boil on high heat. Deglaze and add 4 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 | 370 RDI=140 % | 440 RDI=40 % | 750 RDI=110 % | 9,990 RDI=500 % | 41,830 RDI: 500 % |
| Per 100 g | 9 RDI=4 % | 10 RDI=1 % | 20 RDI=3 % | 250 RDI=10 % | 1,040 RDI: 10 % |
| Per person | 40 RDI=10 % | 40 RDI=4 % | 70 RDI=10 % | 1,000 RDI=50 % | 4,180 RDI: 50 % |
How much will it cost?
- For 10 people : 42.00 €
- Per person : 4.20 €
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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., Larded pork tenderloin, Pork medallions with "full" turnips, Sautéed Pork with Peanuts, Filet mignon with asparagus, ... See them all 8
Green beans
Like these other recipes: Pork sautéed with green beans, Asian style, Salmon "en papillote" with small vegetables, How to prepare green beans, Cherry tomato and green bean salad, Minestrone, ... See them all 16
Vegetable stock
You can get more informations, or check-out other recipes which use it, for example: Stuffed cabbage leaves, Late Winter Soup with Fresh Spinach, Endive and beer soup, Foie gras Chantilly , Pea risotto "Mantecare", ... See them all 19
Olive oil
Like these other recipes: Panzanella, Filo leeks and cheese tart, Stuffed mushrooms au gratin, Polenta, Creamy risotto with diced vegetables and flax seeds, ... See them all 511
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