Mexican-style pork medallions

Step by step recipe:

  1. 5 min.Mexican-style pork medallions  : Photo of step #1
    Cut 800 g pork loin into medallions: fairly thick slices (3/4 inch or 1.5-2 cm) and cut slightly on the diagonal.
  2. 3 min.Mexican-style pork medallions  : Photo of step #2
    Prepare the marinade by mixing 5 tablespoons olive oil, 1 teaspoon chilli powder, 3 sprigs thyme and 1 bayleaf in a bowl.
  3. 1 min.Mexican-style pork medallions  : Photo of step #3
    Add the pork medallions and mix well.

    Cover with plastic film and refrigerate for 1 hour or overnight.
  4. 10 min.Mexican-style pork medallions  : Photo of step #4
    Prepare and rinse 800 g green beans.
  5. 5 min.Mexican-style pork medallions  : Photo of step #5
    Cook in salted boiling water.
  6. 1 min.Mexican-style pork medallions  : Photo of step #6
    Drain the beans when cooked.

    Set aside.
  7. 7 min.Mexican-style pork medallions  : Photo of step #7
    Pour 2 tablespoonsful of the marinade into a frying pan on medium heat. When hot, add the pork medallions.

    Cook on both sodes.
  8. 2 min.Mexican-style pork medallions  : Photo of step #8
    When cooked, transfer the medallions to a hot plate and cover with aluminium foil. Keep hot.
  9. 5 min.Mexican-style pork medallions  : Photo of step #9
    Pour 300 ml Vegetable stock into the frying pan used for the meat and bring to the boil on high heat. Deglaze and add 2 tablespoons reduced veal stock.

    Mix well and leave to reduce to a syrupy consistency.
  10. 2 min.Mexican-style pork medallions  : Photo of step #10
    Reheat the green beans in the sauce for a couple of minutes.

    Heat the plates.
  11. 3 min.Mexican-style pork medallions  : Photo of step #11
    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.

Source:

Home made.

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