Ingredients:
- 8 pork loin medallions (2 to 3 oz each)
- essence , recipe follows
- fried parsnips strips
- 1 tbsp brunoise red peppers
Directions:
- In a large saute pan, heat the olive oil. Season the medallions with Essence. Add the medallions and sear for 2 to 3 minutes on each side. Mound the cabbage in the center of the plate. Place the medallions around the cabbage. Garnish with the roasted shallots, parsnip strips, green onions and peppers.
- Essence (Emeril's Creole Seasoning):
- Combine all ingredients thoroughly and store in an airtight jar or container.
- Yield: about 2/3 cup
- Recipe from New New Orleans Cooking , by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 107.48 Kcal (450 kJ) | ||
| Calories from fat | 55.51 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.17g | 9% | |
|---|---|---|---|
| Cholesterol | 9.38mg | 3% | |
| Sodium | 3562.23mg | 148% | |
| Potassium | 239.25mg | 5% | |
| Total Carbs | 10.04g | 3% | |
| Sugars | 0.85g | 3% | |
| Dietary Fiber | 3.57g | 14% | |
| Protein | 6.39g | 13% | |
| Vitamin C | 2.3mg | 4% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 2.8mg | 16% | |
| Calcium | 57.4mg | 6% | |
| Amount Per 100 g | |||
| Calories | 216.09 Kcal (905 kJ) | ||
| Calories from fat | 111.6 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.4g | 9% | |
|---|---|---|---|
| Cholesterol | 18.85mg | 3% | |
| Sodium | 7161.98mg | 148% | |
| Potassium | 481.03mg | 5% | |
| Total Carbs | 20.18g | 3% | |
| Sugars | 1.71g | 3% | |
| Dietary Fiber | 7.17g | 14% | |
| Protein | 12.84g | 13% | |
| Vitamin C | 4.6mg | 4% | |
| Vitamin A | 0.2mg | 4% | |
| Iron | 5.7mg | 16% | |
| Calcium | 115.4mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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