Seared Pork Medallions

• 1 tablespoon olive oil
• 8 pork loin medallions (2 to 3 ounces each)
• Essence, recipe follows
• 16 roasted shallots
• Fried parsnips strips
• 1 tablespoon chopped chives
• 1 tablespoon brunoise red peppers
• 2 1/2 tablespoons paprika
• 2 tablespoons salt
• 2 tablespoons garlic powder
• 1 tablespoon black pepper
• 1 tablespoon onion powder
• 1 tablespoon cayenne pepper
• 1 tablespoon dried leaf oregano
• 1 tablespoon dried thyme

1. In a large saute pan, heat the olive oil.
2. Season the medallions with Essence.
3. Add the medallions and sear for 2 to 3 minutes on each side.
4. Mound the cabbage in the center of the plate.
5. Place the medallions around the cabbage.
6. Garnish with the roasted shallots, parsnip strips, green onions and peppers.
7. Combine all ingredients thoroughly and store in an airtight jar or container.
8. Yield: about 2/3 cup
9. Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch.
10. Published by William and Morrow, 1993.

olive oil, pork loin medallions, shallots, parsnips strips, chives, brunoise red peppers, paprika, salt, garlic, black pepper, onion powder, cayenne pepper, dried leaf oregano, thyme

Taken from www.foodnetwork.com/recipes/emeril-lagasse/seared-pork-medallions-recipe.html (may not work)