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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.
77 K 4/5 (13 reviews)
30 min.
Easy
10 people
10 IngredientsLast modified on: August 11th 2023
6 ¾ cups filet mignon (pork loin)
10 tablespoons 
2 teaspoons chilli powder
6 sprigs 
2 
6 ¾ cups green beans
2 2⁄3 cups 
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
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - 5 min.
Cut 6 ¾ cups 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 2 2⁄3 cups 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 €
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: Filet mignon with mustard and tarragon sauce, Loin of pork with herbs and julienne vegetables , Larded pork tenderloin, Cajun pork with rice., Filet mignon with asparagus, ... See them all 8
Green beans
Like these other recipes: Green beans with tomato and cheddar cheese, Green beans with tomatoes, Pork sautéed with green beans, Asian style, Macédoine of vegetables, French bean salad with vinaigrette , ... See them all 17
Vegetable stock
You can get more informations, or check-out other recipes which use it, for example: Endive and beer soup, Provençal braised carrots, Pork Chops Champvallon style, Country vegetable soup, Pork medallions with "full" turnips, ... See them all 19
Olive oil
Like these other recipes: Cervelle de Canut, Baked sea bass fillet with lemon and tarragon, Quartet of brassicas with cream , Beef braised in reduced red wine, Polenta parmentier, ... See them all 527
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