Mexican-style pork medallions


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.
72 K 4/5 (13 reviews)
Grade this recipe:
Keywords:
Last modified on: August 11th 2023
For 15 people, you will need:

Change to the quantities for:
Times for this recipe
Preparation: 15 min.
Cooking: 15 min.
All in all: 30 min.
When should you start or finish this recipe?
If you start now, at 10:25, you will finish around : 10:55.Change start time
To finish around 7pm, you'll need to have started before: 19:05.Change end time

Step by step recipe


Stage 1 - 5 min.
Mexican-style pork medallions
Cut 2 litres 400 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.
Mexican-style pork medallions
Prepare the marinade by mixing 15 tablespoons olive oil, 3 teaspoons chilli powder, 9 sprigs thyme and 3 bayleaves in a bowl.

Stage 3 - 1 min.
Mexican-style pork medallions
Add the pork medallions and mix well.

Cover with plastic film and refrigerate for 1 hour or overnight.

Stage 4 - 1 min.
Mexican-style pork medallions
Prepare and drain 2 litres 400 ml green beans, then set aside.

Stage 5 - 7 min.
Mexican-style pork medallions
Pour 2 tablespoonsful of the marinade into a frying pan on medium heat. When hot, add the pork medallions.

Cook on both sodes.

Stage 6 - 2 min.
Mexican-style pork medallions
When cooked, transfer the medallions to a hot plate and cover with aluminium foil. Keep hot.

Stage 7 - 5 min.
Mexican-style pork medallions
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.

Stage 8 - 2 min.
Mexican-style pork medallions
Reheat the green beans in the sauce for a couple of minutes.

Heat the plates.

Stage 9 - 3 min.
Mexican-style pork medallions
Arrange 1 or 2 mdeallions per person with the beans alongside and pour the sauce over.

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.
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 recipe480 RDI=190 %230 RDI=20 %850 RDI=130 %10,540 RDI=530 %44,130 RDI: 530 %
Per 100 g9 RDI=4 %4 RDI=0 %20 RDI=3 %210 RDI=10 %860 RDI: 10 %
Per person30 RDI=10 %20 RDI=1 %60 RDI=9 %700 RDI=40 %2,940 RDI: 40 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man
Possible allergens in this recipe: Celery
How much will it cost?
  • For 15 people : 62.30 €
  • 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)
Other recipes you may also like
Creamy polenta with green asparagus
Creamy polenta with green asparagus
A deliberately creamy polenta (because we won't be grilling it afterwards), into which we'll add green asparagus and spring onion, cooked separately.
May 19th 202411 K 45 min.
Langoustine and leek tarts
Langoustine and leek tarts
Small puff pastry cases filled with a layer of chopped leeks, fried langoustines (also known as scampi or Dublin Bay prawns), topped with hollandaise sauce.
May 13th 2012111 K4.2 1 hour 30 min.
Quiche Lorraine
Quiche Lorraine
Quiche Lorraine is a recipe that is both simple and delicious. This savoury tart combines bacon and grated cheese with an egg and cream filling in a short-crust pastry case.
April 17th 2022152 K4.9 1 hour 5 min.
Chinese Soup
Chinese Soup
This delicious soup is a flavoursome mix of herbs, mushrooms, soya noodles and small diced vegetables briefly cooked in vegetable stock. It takes a while to make and there are lots of ingredients, but the result is worth it.
April 6th 2017116 K 24.5 1 hour 15 min.
Rice à la grecque
Rice à la grecque
Rice cooked "à la grecque" (Greek-style) is enlivened with sautéed leeks and mushrooms, cream and feta, to which the cooked rice is added at the end. This is a hearty dish, usually served in its cooking pot in the centre of the table, so everyone can help themselves.
October 28th 202046 K 50 min.
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2025-04-06)

*Your e-mail Your first name or nickname
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Posted by:
I am not a leaving thing
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.
I am not a leaving thing
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.

Back to top of page