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.
17,1644.1/5 for 11 ratings
Last modified on: November 6th 2016
For 5 people, you will need:
- 1
800 g 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: 2,011 grams
Change for:
Measures:
How long does it take?
Time required
| Preparation | Cooking | Start to finish |
|---|---|---|
| 25 min. | 19 min. | 44 min. |
Keeping:
Several days in the fridge, covered with plastic film. Reheats very well..At what time?
- When will I finish if I start the recipe at a certain time?
When should I start for the recipe to be ready at a certain time?
Step by step recipe
Stage 1 - 5 min.
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.
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 4 - 10 min.
Prepare and rinse 800 g green beans.
Stage 5 - 5 min.
Cook in salted boiling water.
Stage 6 - 1 min.
Stage 7 - 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 8 - 2 min.
When cooked, transfer the medallions to a hot plate and cover with aluminium foil. Keep hot.
Stage 9 - 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.
Mix well and leave to reduce to a syrupy consistency.
Stage 10 - 2 min.
Stage 11 - 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.
Nutritional information
How much will it cost?
- For 5 people : 20.99 €
- Per person : 4.20 €
Source
Home made.More recipes?
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