1,541 easy and fully explained recipes, with +66K photos and 78 videos

This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...

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.

87 K 4/5 (13 reviews)

30 min.

Easy

21.00 €

5 people

10 Ingredients

Last modified on: August 11^th 2023

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.

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 %

Possible allergens in this recipe: Celery

How much will it cost?

For 5 people : 21.00 €
Per person : 4.20 €

Change currency:

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)

Other recipes you may also like

Chocolate tart

As you can see, there's very little added sugar in this recipe, so it's a very chocolatey and bitter-sweet tart.

November 16^th 2013307 K 15 2 hours 30 min.

Bouquet garni

Used very frequently in French cuisine, a secret of French chefs, it adds flavour to a lot of recipes, and it's easy to prepare. The basic principle is to make a small bundle of herbs, bind them in green leek leaves and to tie it up, so that the whole thing can be removed and discarded easily after cooking.

March 21^th 2017435 K3.5 15 min.

Clarified butter

This is a way of melting butter to eliminate all the impurities. The clarified butter can then be heated without spoiling, and is more digestible. It is ideal for cooking at high temperatures where small black specks would spoil the appearance, or for emulsified sauces like béarnaise or mousseline.

June 21^th 2017482 K4.2 2 hours 15 min.

Potato gratin

This classic French recipe is made with sliced potatoes baked in milk and browned on top.

February 21^th 20111.12 M 14.4 1 hour 50 min.

Home-made terrine of foie gras

Preparing your own home-made foie gras from raw is immensively satisfying: good quality liver and a simply amazing flavour – much better than anything you can buy. This recipe is a bit tricky, but quite within everyone's grasp, as long as you follow the 3 most delicate stages carefully. These are, in order: de-veining the liver, seasoning and cooking. As usual, I have explained every stage of the recipe in full, with photos to help you.

December 16^th 20245.32 M 74.2 4 days 15 hours 50 min.

News list of cooking-ez.com

Note: We'll never share your e-mail address with anyone else.