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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.

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Last modified on: November 6th 2016

For 5 people, you will need:

How long does it take?

Fulfillment
PreparationCookingStart to finish
25 min.19 min.44 min.
Preservation:
Several days in the fridge, covered with plastic film. Reheats very well..
At what time?
Work this out...

Step by step recipe

Stage 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.
Stage 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.
Stage 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.
Stage 4
10 min.
Mexican-style pork medallions  : Photo of step #4 Prepare and rinse 800 g green beans.
Stage 5
5 min.
Mexican-style pork medallions  : Photo of step #5 Cook in salted boiling water.
Stage 6
1 min.
Mexican-style pork medallions  : Photo of step #6 Drain the beans when cooked.

Set aside.
Stage 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.
Stage 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.
Stage 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.
Stage 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.
Stage 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.

Nutritional information

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories by day for a woman (change to a man).

How much will it cost?

Note : These prices are only approximate

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Source

Home made.

More recipes?

This recipe use (among others)
Pork loinPork loin: You can check-out other recipes which use it, like for example: Loin of pork with herbs and julienne vegetables , Pork medallions with "full" turnips, Larded pork tenderloin, Sautéed Pork with Peanuts, Involtini-Style Filet Mignon , ... All
Green beansGreen beans: You can check-out other recipes which use it, like for example: Minestrone, Rolls of fish in smoked ham, Salmon "en papillote" with small vegetables, Macédoine of vegetables, Green beans with tomatoes, ... All
Vegetable stockVegetable stock: You can get more informations, or check-out other recipes which use it, for example: Endive and beer soup, Provençal braised carrots, Stuffed cabbage leaves, Country vegetable soup, Light Broccoli Soup, ... All
Olive oilOlive oil: You can get more informations, or check-out other recipes which use it, for example: Chicken breasts with tarragon, Kérinou slices, Cod loin with saffron, Beetroot salad with cashew nuts, Mushroom buckwheat pancakes, ... All

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