Paneed Pork Medallions

• 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

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 saute 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 150u0b0F.
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.

pork medallions, pork tenderloin, salt, allpurpose flour, flour, egg, water, breadcrumbs, paprika, salt, garlic, black pepper, onion powder, cayenne powder, oregano, thyme

Taken from www.food.com/recipe/paneed-pork-medallions-158504 (may not work)