 |
Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 4 |
|
These are very good and tasty. This came from Emerils site. ;) Sorry, I hope it doesn't happen again. Ingredients:
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 |
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.
|
|