Prep 15 mins
Cook 10 mins
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.
- 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
- 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.
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!
I've got good news and bad news. The good news: these are awesome! I had 4 thinner sliced pork loins and I was searching for a recipe in which I had all the ingredients. The original recipe calls for 4T of the Bayou spice. I noticed you cut back and I agree. There are only two things I did differently from the Emeril's original recipe. 1) I cut the recipe in half since I had four loin chops instead of eight. 2) Since the creole seasoning was in the flour, egg wash and bread crumbs I did not start by sprinkling the seasoning on the meat itself. (I didn't even sprinkle it with salt and pepper either). I am glad that I did not, because I think it would have been too over powering. As it turned out, this dish was pretty spicy. However, if you like your food super spicy then go for it. Also, I used panko bread crumbs. I did not make the herbed spaetzle this time around, since I had left over "smashed cauliflower-potatoes" (more on that later). I would call this recipe a success, and I would definitely make it again. Finally, the bad news, "Paneed" is really a word! From what I can tell after a little internet research, it means breaded and pan fried in oil.