Paneed Pork Medallions

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.

• Ready In: 25 mins
• Serves: 4

Ingredients

• 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

• 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

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