Recipe by Manami
These are very good and tasty! This came from Emerils site. Update: 01/25/09 these have been posted for the longest yet nobody noticed the typo - I had panned instead of paneed in the title of the dish. ;) Sorry, I hope it doesn't happen again.
Top Review by WhoDat
I was a little lost when I made this recipe.... It calls for flour twice, and you only end up using 3/4 cup. Also, the recipe doesn't call for any oil, so I used olive oil. Also, it does not say what to put the oven on, so I just put it on 375. Overall, I thought these were good, but a little bland. Next time I will use a little more essence. THANKS!
- 1 1⁄2 lbs pork tenderloin, trimmed
- salt & freshly ground black pepper
- 3⁄4 cup all-purpose flour
- 2 1⁄2-3 cups all-purpose flour
- 1 egg, beaten with
- 1 tablespoon water
- 1 cup breadcrumbs
- 1 tablespoon spice essence
ESSENCE CREOLE SEASONING OR BAYOU BLAST
- 2 1⁄2 tablespoons paprika
- 2 tablespoons salt
- 2 tablespoons garlic powder
- 1 tablespoon black pepper
- 1 tablespoon onion powder
- 1 tablespoon cayenne powder
- 1 tablespoon oregano
- 1 tablespoon dried thyme
Directions See How It's Made
- MAKE SEASONING:.
- Combine all ingredients thoroughly - yield 2/3 cup.
- Diagonally slice the pork into 8(3 oz) medallions, about 1/2" think each.
- Lightly season both sides of the medallions with salt and pepper.
- Place 3/4 cup flour in small shallow bowl.
- Place the egg wash in a separate small shallow bowl and the bread crumbs in a third shallow bowl.
- Sesson the flour, egg wash and bread crumbs with 1 teaspoon each of the Essence.
- Dredge pork in seasoned flour, dip in egg mixture, then coat thoroughly with crumbs, shaking off excess after each layer.
- In a large, oven-proof sauté pan heat the oil over medium-high heat.
- Add the breaded pork and cook until first side is golden, about 2 minutes.
- Turn medallions and transfer pan to oven.
- Bake for 3-4 minutes, or until a thermometer, inserted into the thickest portion registers 150ºF.
- Cover to keep warm until ready to serve.
- Serve with spaetzle, hot buttered noodles, or garlic mashed potatoes, a green salad and some nice wine.