Ingredients Jump to Instructions ↓

  1. 8 Pork tenderloin medallions

  2. 4 tablespoons 60ml Bayou Blast -

  3. 3/4 cup 46g / 1.6oz Flour

  4. 1 Egg - beaten with

  5. 1 teaspoon 5ml Water

  6. 1 cup 146g / 5.1oz Bread crumbs

  7. 3 tablespoons 45ml Oil

  8. Herbed Spaetzle - seeNote

Instructions Jump to Ingredients ↑

  1. * Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" and "Herbed Spaetzle" recipes which are included in this collection.

  2. Preheat oven to 350 degrees.

  3. Pound pork medallions to 1/2-inch thickness, if necessary. Season pork medallions with about 1 tablespoon Bayou Blast. Season the flour, egg wash and bread crumbs with 1 tablespoon Creole seasoning each. Dredge pork in seasoned flour, dip in egg mixture, then coat thoroughly with crumbs, shaking off excess after each layer. Refrigerate while you prepare Herbed Spaetzle.

  4. In an ovenproof saute pan heat oil, add pork and cook until first side is golden. Turn medallions and transfer pan to oven to finish cooking. Serve pork on top of Herbed Spaetzle.

  5. This recipe yields 4 servings.


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