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.
78 K 4/5 (13 reviews)
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Last modified on: August 11th 2023
For 5 people, you will need:

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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
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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.
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 recipe190 RDI=70 %220 RDI=20 %370 RDI=60 %5,000 RDI=250 %20,910 RDI: 250 %
Per 100 g9 RDI=4 %10 RDI=1 %20 RDI=3 %250 RDI=10 %1,040 RDI: 10 %
Per person40 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.
This recipe uses (among others)
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