Name: Mexican-style pork medallions
Prep time: 25 min
Cook time: 19 min
Total time: 44 min
Yield: 5 people
Cuisine: french
Ingredients: 800 g 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

Step by step recipe:

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.
3 min.
Prepare the marinade by mixing 5 tablespoons olive oil, 1 teaspoon chilli powder, 3 sprigs thyme and 1 bayleaf in a bowl.
1 min.
Add the pork medallions and mix well.

Cover with plastic film and refrigerate for 1 hour or overnight.
10 min.
Prepare and rinse 800 g green beans.
5 min.
Cook in salted boiling water.
1 min.
Drain the beans when cooked.

Set aside.
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.
2 min.
When cooked, transfer the medallions to a hot plate and cover with aluminium foil. Keep hot.
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.
2 min.
Reheat the green beans in the sauce for a couple of minutes.

Heat the plates.
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.

Source:

Home made.

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