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.
61K 13 4
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Last modified on: August 11th 2023

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For 5 people, you will need:

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Time required for this recipe:
PreparationCookingStart to finish
15 min.14 min.29 min.
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Step by step recipe

Stage 1 - 5 min.
Mexican-style pork medallions
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.
Mexican-style pork medallions
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
Add the pork medallions and mix well.

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

Stage 4 - 1 min.
Mexican-style pork medallions
Prepare and drain 800 g green beans, then set aside.

Stage 5 - 7 min.
Mexican-style pork medallions
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.
Mexican-style pork medallions
When cooked, transfer the medallions to a hot plate and cover with aluminium foil. Keep hot.

Stage 7 - 5 min.
Mexican-style pork medallions
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.
Mexican-style pork medallions
Reheat the green beans in the sauce for a couple of minutes.

Heat the plates.

Stage 9 - 3 min.
Mexican-style pork medallions
Arrange 1 or 2 mdeallions per person with the beans alongside and pour the sauce over.

Serve immediately.
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.
Several days in the fridge, covered with plastic film. Reheats very well..
Home made.
Nutritional information
Whole recipe
Energetic valueProteins CarbohydratesFats
3,585 Kcal or 15,010 Kj160 gr84 gr288 gr
179 %62 %8 %44 %
Per 100 g
Energetic valueProteins CarbohydratesFats
178 Kcal or 745 Kj8 gr4 gr14 gr
9 %3 %<1 %2 %
Per person
Energetic valueProteins CarbohydratesFats
717 Kcal or 3,002 Kj32 gr17 gr58 gr
36 %12 %2 %9 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).
Possible allergens in this recipe: Celery
How much will it cost?
  • For 5 people : 20.99 €
  • Per person : 4.20 €

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Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
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