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.
72 K 4/5 (13 reviews)
30 min.
Easy
15 people
10 IngredientsLast modified on: August 11th 2023
2 kgs 400 g filet mignon (pork loin)
15 tablespoons 
3 teaspoons chilli powder
9 sprigs 
3 
2 kgs 400 g green beans
900 ml 
6 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 2 kgs 400 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 900 ml vegetable stock into the frying pan used for the meat and bring to the boil on high heat. Deglaze and add 6 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 | 560 RDI=220 % | 660 RDI=60 % | 1,120 RDI=170 % | 14,990 RDI=750 % | 62,740 RDI: 750 % |
| 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 15 people : 63.00 €
- 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, Pork medallions with "full" turnips, Involtini-Style Filet Mignon , ... See them all 8
Green beans
Like these other recipes: Grandma's salad, How to prepare green beans, Green beans with tomato and cheddar cheese, Macédoine of vegetables, Green bean and potato salad with paprika, ... See them all 16
Vegetable stock
You can get more informations, or check-out other recipes which use it, for example: Sausages with baked beans, French style, Foie gras Chantilly , Curried prawn risotto, Duo of slow-cooked pork, Melt-in-the mouth meat and vegetables in a sealed casserole, ... See them all 19
Olive oil
Like these other recipes: Tomato pesto, Summer Salmon Blanquette, French-style peas, Flamiche, French dressing (vinaigrette), ... See them all 513
Other recipes you may also like
Bouquet garni
Used very frequently in French cuisine, a secret of French chefs, it adds flavour to a lot of recipes, and it's easy to prepare. The basic principle is to make a small bundle of herbs, bind them in green leek leaves and to tie it up, so that the whole thing can be removed and discarded easily after...March 21th 2017416 K3.5 15 min.
French croissants
In this famous and highly technical recipe from a piece of yeast-based flaky dough we are going to cut and shape ("roll") croissants.June 26th 2019623 K 24.4 2 hours 35 min.
How to prepare leeks
Leeks are vegetables that are often muddy, we must be careful when washing them to remove mud that would be very unpleasant to "discover" the plate.October 13th 2010550 K5 30 min.
Rolls of fish in smoked ham
Pieces of white fish rolled in thinly sliced smoked ham. These rolls are cooked in a little olive oil and served with French beans. The pairing of smoked ham with fish might seem a little strange, but in fact these flavours marry well.February 21th 2011311 K4.9 55 min.
Household cake (Gâteau de ménage)
A traditional recipe from Franche-comté, it's a flat round kind of brioche, covered with an egg cream called "Goumeau".June 15th 2020501 K 25 3 hours 60 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-04-06)
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.