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Mexican-style pork medallions

Name: Mexican-style pork medallions
Prep time: 15 min
Cook time: 14 min
Total time: 29 min
Yield: 5 people
Cuisine: French
Ingredients: 800 g filet mignon (pork loin); 5 tablespoons olive oil; 1 teaspoon chilli powder; 3 sprigs thyme; 1 bayleaf; 800 g green beans; 300 ml vegetable stock; 2 tablespoons reduced veal stock; Salt; Pepper

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.

91 K 4/5 (13 reviews)623680

Duration

30 min.

Difficulty

Easy

Last modified on: August 11^th 2023

Step by step recipe Ingredients Duration Nutritional facts Cost Comments

For 5 people, you will need:

1 800 g filet mignon (pork loin)
2 5 tablespoons olive oil
3 1 teaspoon chilli powder
4 3 sprigs thyme
5 1 bayleaf
6 800 g green beans
7 300 ml vegetable stock
8 2 tablespoons reduced veal stock
9 Salt
10 Pepper
Total weight: 2,015 grams

Times for this recipe

Preparation

15 min.

Cooking

15 min.

All in all

30 min.

Preparation 15 min.

Cooking 15 min.

When should you start or finish this recipe?

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 800 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.

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.

Add the pork medallions and mix well.

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

Stage 4 - ⌛ 1 min.

Prepare and drain 800 g green beans, then set aside.

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.

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 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 8 - ⌛ 2 min.

Reheat the green beans in the sauce for a couple of minutes.

Heat the plates.

Stage 9 - ⌛ 3 min.

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.

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Nutritional information

	Proteins	Carbohydrates	Fats	Calories	Energy
Per 100 g	9 g RDI=14 %	10 g RDI=4 %	18 g RDI=26 %	248 kcal RDI=12 %	1,040 kJ RDI=12 %
Per person	37 g RDI=58 %	43 g RDI=16 %	74 g RDI=103 %	999 kcal RDI=50 %	4,183 kJ RDI=50 %
Whole recipe	187 g RDI=288 %	218 g RDI=82 %	374 g RDI=513 %	4,995 kcal RDI=250 %	20,914 kJ RDI=250 %