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
1 litre 600 ml filet mignon (pork loin)
10 tablespoons 
2 teaspoons chilli powder
6 sprigs 
2 
1 litre 600 ml green beans
600 ml 
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 1 litre 600 ml 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 600 ml 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 | 320 RDI=120 % | 160 RDI=20 % | 570 RDI=90 % | 7,030 RDI=350 % | 29,420 RDI: 350 % |
| Per 100 g | 9 RDI=4 % | 4 RDI=0 % | 20 RDI=3 % | 210 RDI=10 % | 860 RDI: 10 % |
| Per person | 30 RDI=10 % | 20 RDI=1 % | 60 RDI=9 % | 700 RDI=40 % | 2,940 RDI: 40 % |
How much will it cost?
- For 10 people : 41.55 €
- 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)
Green beans
Like these other recipes: Icelandic-style fish and vegetable pie, Salmon "en papillote" with small vegetables, Rolls of fish in smoked ham, Pork sautéed with green beans, Asian style, Grandma's salad, ... See them all 16
Filet mignon (pork loin)
Like these other recipes: Filet mignon with asparagus, Loin of pork with herbs and julienne vegetables , Pork medallions with "full" turnips, Cajun pork with rice., Filet mignon with mustard and tarragon sauce, ... See them all 8
Vegetable stock
You can get more informations, or check-out other recipes which use it, for example: Sautéed Green Vegetables in pan, Late Winter Soup with Fresh Spinach, Pea risotto "Mantecare", Curried prawn risotto, Stuffed cabbage leaves, ... See them all 19
Olive oil
Like these other recipes: Potatoes with bacon and herbs, Seafood sauerkraut, Baked salmon fillet, Turmeric risotto, Quick chicken curry, ... See them all 511
Other recipes you may also like
Coconut-vanilla cream for Elsa
A dessert in three layers: a first of smooth vanilla cream, a second of coconut cream (also very smooth), and to finish, a thin crunchy layer of coconut tuiles. In the spirit of crème brulée: break through the crisp surface layer to discover the smooth melting coconut and vanilla creams beneath. A...February 21th 2011211 K3.8 4 hours 60 min.
Cretan-style salmon
Cooked chopped leek and shallot with cubes of salmon, served in a yogurt, tomato and feta sauce.February 8th 2020177 K5 1 hour 1 min.
Like Bounty
You will no doubt be familiar with Bounty, the chocolate-covered coconut bar. Here's a melt-in-the-mouth version "on a plate" for a chic dessert.August 1st 2011146 K4.6 1 hour 55 min.
Crispy cheese parcels
Small crisp parcels filled with cheese and linseeds, hot and crunchy on the outside, melting in the middle. They can be served with a light green salad.December 18th 2011136 K4.1 40 min.
Peanut rolls
Combining soft and crunchy textures, these flavour-packed peanut rolls are delicious just as they are, but they are also ideal for burgers.October 24th 201780 K4.6 4 hours
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2024-11-24)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.