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    You are in: Home / Recipes / Paneed Pork Medallions Recipe
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    Paneed Pork Medallions

    Paneed Pork Medallions. Photo by Foodie Friend

    1/1 Photo of Paneed Pork Medallions

    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    15 mins

    10 mins

    Manami's Note:

    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.

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    Ingredients:

    Servings:

    Units: US | Metric

    PORK MEDALLIONS

    • 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

    Directions:

    1. 1
      MAKE SEASONING:.
    2. 2
      Combine all ingredients thoroughly - yield 2/3 cup.
    3. 3
      MEDALLIONS:.
    4. 4
      Diagonally slice the pork into 8(3 oz) medallions, about 1/2" think each.
    5. 5
      Lightly season both sides of the medallions with salt and pepper.
    6. 6
      Place 3/4 cup flour in small shallow bowl.
    7. 7
      Place the egg wash in a separate small shallow bowl and the bread crumbs in a third shallow bowl.
    8. 8
      Sesson the flour, egg wash and bread crumbs with 1 teaspoon each of the Essence.
    9. 9
      Dredge pork in seasoned flour, dip in egg mixture, then coat thoroughly with crumbs, shaking off excess after each layer.
    10. 10
      In a large, oven-proof sauté pan heat the oil over medium-high heat.
    11. 11
      Add the breaded pork and cook until first side is golden, about 2 minutes.
    12. 12
      Turn medallions and transfer pan to oven.
    13. 13
      Bake for 3-4 minutes, or until a thermometer, inserted into the thickest portion registers 150ºF.
    14. 14
      Cover to keep warm until ready to serve.
    15. 15
      Serve with spaetzle, hot buttered noodles, or garlic mashed potatoes, a green salad and some nice wine.

    Ratings & Reviews:

    • on November 10, 2009

      35

      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!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 25, 2009

      55

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Paneed Pork Medallions

    Serving Size: 1 (339 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 770.4
     
    Calories from Fat 124
    16%
    Total Fat 13.8 g
    21%
    Saturated Fat 4.2 g
    21%
    Cholesterol 165.1 mg
    55%
    Sodium 3794.0 mg
    158%
    Total Carbohydrate 106.5 g
    35%
    Dietary Fiber 7.3 g
    29%
    Sugars 4.3 g
    17%
    Protein 52.5 g
    105%

    The following items or measurements are not included:

    spice essence

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