- 1 1/2 pounds pork tenderloin, trimmed
- Salt and freshly ground black pepper
- 3/4 cup plus 2 1/2 to 3 cups all-purpose flour
- 1 egg, beaten with 1 tablespoon water
- 1 cup bread crumbs
- 1 tablespoon Essence, recipe follows
- 3 eggs
- 1 cup milk
- 2 tablespoons chopped assorted herbs, such as parsley, basil, chives, thyme, or oregano
- 1/4 teaspoon ground nutmeg
- Salt and white pepper
- 2 1/2 to 3 cups all-purpose flour
- 1/4 cup vegetable oil
- 1/2 cup butter
- 2 teaspoons fresh lemon juice
- Sprigs of fresh herbs, for garnish
Preheat oven to 350 degrees F.
Diagonally slice the pork into 8 (3-ounce) medallions, about 1/2-inch thick each. Lightly season both sides of the medallions with salt and pepper. Place 3/4 cup flour in a small shallow bowl. Place the egg wash in a separate small shallow bowl and the bread crumbs in a third shallow bowl. Season the flour, egg wash, and bread crumbs with 1 teaspoon each of the Essence. Dredge pork in seasoned flour, dip in egg mixture, then coat thoroughly with crumbs, shaking off excess after each layer. Refrigerate the medallions while the spaetzle is prepared.
In a bowl whisk together the 3 eggs, milk, herbs, nutmeg, salt and white pepper, to taste. Gradually stir in enough flour (2 1/2 to 3 cups) to make a thick batter; you may not need all 3 cups of flour. Using a spaetzle maker or a metal colander set over a pot of boiling, salted water, press spaetzle batter through the colander holes, directly into the water. When the spaetzle are cooked through, they will float to surface. Scoop up with a slotted spoon and drain well. Repeat with remaining batter.
In a large, oven-proof saute pan heat the oil over medium-high heat. Add the breaded pork and cook until first side is golden, about 2 minutes. Turn medallions and transfer pan to oven. Bake for 3 to 4 minutes, or until a thermometer inserted into the thickest portion registers 150 degrees F. Cover to keep warm until ready to serve.
Heat a large saute pan over medium heat and add 1/4 cup of the butter. Toss the spaetzle into the pan with melted butter and saute until golden. Adjust seasonings with salt and white pepper, to taste. Remove the spaetzle from the pan and cover to keep warm until ready to serve. Add the remaining 1/4 cup of butter to the same saute pan and increase the heat to medium-high. Cook until the butter begins to brown, about 2 minutes. Add the lemon juice, swirling the pan to incorporate. When the foaming subsides, season with salt and white pepper and remove from the heat.
Emeril's ESSENCE Creole Seasoning (also referred to as 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 pepper
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
Combine all ingredients thoroughly.
Yield: 2/3 cup
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993.