Paneed Pork Medallions - cooking recipe

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

Preparation

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 saute 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 150\u00b0F.
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.