Paneed Pork Medallions
photo by Foodie Friend
- Ready In:
- 25mins
- Ingredients:
- 16
- 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
-
MAKE SEASONING:
- Combine all ingredients thoroughly - yield 2/3 cup.
-
MEDALLIONS:
- 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.
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Reviews
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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!
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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.
RECIPE SUBMITTED BY
<p>Hello all, thank you for visiting My Page but forgive me for it is a work in progress! :) As I am sure you have noticed I changed my Chef Name to Manami which means love & beauty. ;) Just thought I should get with the program - my geisha & my icon! :) Don't fret, I won't change it again! <br /><br />I am 70 years young and I live in a nursing home, which is out of this world, I am treated like a princess and the world is my oyster! I have a private room and during the season I do taxes for most of the staff, as well as my personal clients that have been following me since I left the business world about 25 years ago. I was rear-ended by a van and it turned my whole world upside down. Why dwell on that? <br /><br />I am an American Jew (from NYC) who moved to Havana, Cuba when I was 2 1/2 years old, lived there until a few days after Castro took over and vamoosed it out of that country as fast as my legs would carry me! I was on a forced hiatus from the UofM, due to illness. <br /><br />From there my sister, mother and I went to NYC to work and my father went to Haiti in Port-Au-Prince, where he and my uncle had purchased some tiny cocoa plantations & a chocolate factory - for the choccolate liquer - to make baking chocolate (the real bitter stuff). We joined my father about 2 months later where I spent 2 of the most carefree & wonderful years of my life! It is the stuff that movies are made of! (A la Grace Kelly - even my clothes were like hers)> </p>
<p>I then continued my studies in upstate NY and hated it because it was too, too cold!:( Went back to NYC to work and see what I wanted to do with my life - I was all of 20 years old and had to drop out of school because of illness and then because of the weather! Yuck - so I got a job in a Textile Buying Office as a receptionist and soon I found myself buying trimmings! Loved it and was very happy with the work I was doing. <br /><br />However, I got an offer from two young guys who had a factory in Cleveland, Ohio, where they made Maternity Clothes and they wanted me to be in charge of the shipping dept, keep inventory and in my spare time - help with the designing!! I couldn't pass it up - the offer sounded so great and the salary was twice what I was making in the NYC. So I went to Cleveland, got married, had both my children and got a divorce 15 years later. <br /><br />Then my children and I moved to South Florida and have been here since 1978, I can't count that far back :) <br /><br />Learned how to do taxes with H&R Block and worked simultaneously as a Supervisor in 2 offices for them for 15 years. Then after the accident everything went spiralling downwards until I could no longer walk alone even with a walker - so the next step was a wheelchair. Stayed at home with a lot of help (nurses, PT therapists) fixed the bathroom so I could bathe myself and fixed the kitchen so I could help warm-up meals (was taught how to cook in rehab) and so forth and so on. <br /><br />However, the fire department had other plans for me, I called them too often to pick me up off the floor - how embarassing! So they gave me a choice - either a home or they would have to call HRS! :( (very sad) <br /><br />It was there, in my home where I was robbed! <img title=Cry src=/tiny_mce/plugins/emotions/img/smiley-cry.gif border=0 alt=Cry /> All my cookbooks (all my Julia Childs Cookbooks, my Settlement Cookbook which had been my mothers - published in 1939 - with all her notes) my mother's cookbooks from Cuba & Haiti, all my handwritten recipes. They also took all my Delft collection, some antiques that I had in the kitchen like my rolling pin, a beautiful old & used wooden bowl, a charcoal-iron that was brought north when my parents left Haiti, it was hand-painted & was gorgeous, as well as all the other things that are too numerous to mention! <br /><br />That proved to be the last straw & from there it was an ALF,<img title=Yell src=/tiny_mce/plugins/emotions/img/smiley-yell.gif border=0 alt=Yell /> which was horrible, and then on to another home where the administrator of that home became the administrator here and voila, here I am. <img title=Smile src=/tiny_mce/plugins/emotions/img/smiley-smile.gif border=0 alt=Smile /></p>
<p>I have a beautiful large private room with a private bath, furnished to my liking: eclectic! <img title=Wink src=/tiny_mce/plugins/emotions/img/smiley-wink.gif border=0 alt=Wink /> My room is large enough to house my office and all the other odds and ends with which I like to surround myself.<br /><br />During tax season, mostly, my room is always full (of course I love it that way)! I have a blanket my daughter bought for me in New Mexico and that is on my bed. You guessed it - that is where everbody sits or on my great grandfather's arm chair which is in great shape. <img title=Smile src=/tiny_mce/plugins/emotions/img/smiley-smile.gif border=0 alt=Smile /> Update 01/11/2008 that time is here again :) Have started doing taxes already and not just regular taxes but corporations, partnerships and 1040X - ammended returns! Whoopee! I love the feeling I get when this time comes around and I get into gear!!! I love it! :) <br /><br />The head chef, the kitchen supervisor & the dietician enjoy the recipes from Zaar; the ones that I post, as well as, the others. We are in the process of changing the menu right now - so we have been doing a lot of figuring. The administrator is so cute because every once in a while she asks for a recipe and then she gives me a pack of paper so I can print them. <img title=Wink src=/tiny_mce/plugins/emotions/img/smiley-wink.gif border=0 alt=Wink /><br /><br />I am president of the resident council and most of the family members come to me to take care of their grievances - this way I do my part - and the staff can take care of the larger problems! It has been working for 10 years - why change if it ain't broke?<img title=Wink src=/tiny_mce/plugins/emotions/img/smiley-wink.gif border=0 alt=Wink /></p>
<p>Well, it's time to say hasta luego folks. <img title=Laughing src=/tiny_mce/plugins/emotions/img/smiley-laughing.gif border=0 alt=Laughing /><br /><br /></p>