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.
33,3674.1/5 for 11 ratings
Grade this recipe: Last modified on: November 6th 2016
For 5 people, you will need:
1 teaspoon chilli powder
3 sprigs 
1 
300 ml 
2 tablespoons reduced veal stock
How long does it take?
Time required for this recipe:
| Preparation | Cooking | Start to finish |
|---|---|---|
| 25 min. | 19 min. | 44 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 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 4 - 10 min.
Prepare and rinse 800 g green beans.
Stage 5 - 5 min.
Cook in salted boiling water.
Stage 6 - 1 min.
Stage 7 - 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 8 - 2 min.
When cooked, transfer the medallions to a hot plate and cover with aluminium foil. Keep hot.
Stage 9 - 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 10 - 2 min.
Stage 11 - 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..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 : These prices are only approximate.
Source
Home made.More recipes?
This recipe uses (among others) | Pork loin: You can check-out other recipes which use it, like for example: Pork medallions with "full" turnips, Larded pork tenderloin, Involtini-Style Filet Mignon , Filet mignon with mustard and tarragon sauce, Sautéed Pork with Peanuts, ... All |
 | Green beans: You can check-out other recipes which use it, like for example: Icelandic-style fish and vegetable pie, Green beans with tomatoes, Minestrone, Salmon "en papillote" with small vegetables, Green bean purée, ... All |
 | Vegetable stock: You can get more informations, or check-out other recipes which use it, for example: Late Winter Soup with Fresh Spinach, Pea risotto "mantecare", Provençal braised carrots, Chinese Soup, Melt-in-the mouth meat and vegetables in a sealed casserole, ... All |
 | Olive oil: You can get more informations, or check-out other recipes which use it, for example: Gratin of Endives with Mont d'Or, Chicken and mushroom brik rolls, Tomato pesto, Coriander and cashew nut pesto, Tahitian style fish, ... All |
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