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.
55K 13 4
Last modified on: August 11th 2023
Keywords for this recipe:
800 g filet mignon (pork loin)
5 tablespoons 
1 teaspoon chilli powder
3 sprigs 
1 
800 g green beans
300 ml 
2 tablespoons reduced veal stock
How long does it take?
Time required for this recipe:
| Preparation | Cooking | Start to finish |
|---|---|---|
| 15 min. | 14 min. | 29 min. |
At what time:
- When will I finish if I start the recipe at ... ?
When should I start for the recipe to be ready at ... ? - Work this out...
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.
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 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.
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.
Mix well and leave to reduce to a syrupy consistency.
Stage 8 - 2 min.
Stage 9 - 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.
Keeping
Several days in the fridge, covered with plastic film. Reheats very well..
Source
Home made.
Nutritional information
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 3,585 Kcal or 15,010 Kj | 160 gr | 84 gr | 288 gr |
| 179 % | 62 % | 8 % | 44 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 178 Kcal or 745 Kj | 8 gr | 4 gr | 14 gr |
| 9 % | 3 % | <1 % | 2 % |
| Per person | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 717 Kcal or 3,002 Kj | 32 gr | 17 gr | 58 gr |
| 36 % | 12 % | 2 % | 9 % |
How much will it cost?
- For 5 people : 20.99 €
- Per person : 4.20 €
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)
 | Green beans: You can check-out other recipes which use it, like for example: How to prepare green beans, Green bean purée, Green beans with tomatoes, Pork sautéed with green beans, Asian style, French bean salad with vinaigrette , ... All |
 | Filet mignon (pork loin) : You can check-out other recipes which use it, like for example: Filet mignon with asparagus, Loin of pork with herbs and julienne vegetables , Larded pork tenderloin, Sautéed Pork with Peanuts, Filet mignon with mustard and tarragon sauce, ... All |
 | Vegetable stock: You can get more informations, or check-out other recipes which use it, for example: Light Broccoli Soup, Stuffed cabbage leaves, Foie gras Chantilly , Fisherman's Ragout, Late Winter Soup with Fresh Spinach, ... All |
 | Olive oil: You can get more informations, or check-out other recipes which use it, for example: Gratin Parmentier, Stuffed artichokes au gratin, Bistro-style red endive salad, Gratin-style spinach and chicken omelette , Spaghetti with mushrooms, ... All |
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