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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.

80 K 4/5 (13 reviews)

30 min.

Easy

21.00 €

5 people

10 Ingredients

Last modified on: August 11^th 2023

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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

Change to the quantities for:

5 people 10 people 15 people

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Times for this recipe

Preparation: 15 min.

Cooking: 15 min.

All in all: 30 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.

Nutritional information

	Proteins (gr)	Carbohydrates (gr)	Fats (gr)	Energy value (in k-calories)	Energy value (in k-joules)
Whole recipe	190 RDI=70 %	220 RDI=20 %	370 RDI=60 %	5,000 RDI=250 %	20,910 RDI: 250 %
Per 100 g	9 RDI=4 %	10 RDI=1 %	20 RDI=3 %	250 RDI=10 %	1,040 RDI: 10 %
Per person	40 RDI=10 %	40 RDI=4 %	70 RDI=10 %	1,000 RDI=50 %	4,180 RDI: 50 %

The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man

Possible allergens in this recipe: Celery

How much will it cost?

For 5 people : 21.00 €
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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