This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
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.
79 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: Green beans with tomato cream sauce, "Haute patate" green beans, Green beans "Napoléon", Grandma's salad, Rolls of fish in smoked ham, ... See them all 17
Filet mignon (pork loin)
Like these other recipes: Larded pork tenderloin, Involtini-Style Filet Mignon , 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: Pork medallions with "full" turnips, Mixed vegetable curry, Stuffed cabbage leaves, Melt-in-the mouth meat and vegetables in a sealed casserole, Sausages with baked beans, French style, ... See them all 19
Olive oil
Like these other recipes: Chicken pie, Spinach brik parcels, Sorrel and potato quiche, Vol-au-vent, Algerian brik rolls, ... See them all 531
Other recipes you may also like
Candied grapefruit peel
Not really a dessert, more a kind of sweet. After soakiing, strips of grapefruit skin are cooked very slowly to conservethem in sugar. It's a real treat with coffee at the end of a meal.December 20th 2018383 K 14 1 day 1 hour 25 min.
How to heat milk without it catching on the bottom of the pan
Very often when you heat milk in a saucepan, it forms at the bottom of the pan (especially if the milk boiled) a sticky and brown bottom of milk that burned and attached. To avoid this here is a very simple and very effective tip.February 21th 2011260 K 24.2 1 min.
Stewed apple (compote)
Here is a very basic but delicious recipe, and the pitfalls to avoid.November 8th 20172.44 M 14.8 1 hour 15 min.
How to prepare egg glaze
Bakers and pastry chefs use a glaze ("dorure" in French - the same word as for gilding) made with whole full eggs, beaten in a blender. This is used with a brush on pastry that would not naturally brown during cooking (brioche, puff pastry, ...).October 17th 2018321 K4.3 2 min.
Walnut paste
Very similar to marzipan (almond paste) in method, walnut paste is very tasty.February 21th 2011309 K 63.5 15 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-08-24)
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.