These spicy medallions could easily be grilled on an outside barbeque grill, if preferred. I served with crispy oven fries and coleslaw for a complete meal.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Ingredients:
Pork tenderloin
1 Tbsp ground Cajun Seasoning
1 tsp garlic powder
1 tsp ground black pepper
Direction:
1. With a sharp knife, remove the thin silvery skin from the pork tenderloin medallions
2. Place the cajun seasoning, garlic powder, and black pepper in a large ziplock bag. Add the pork tenderloins, and shake well to coat.
3. Coat a large frying pan with cooking spray. Place the pork medallions in frying pan and cook until they have reached desired degree of doneness.
Per Serving Calories 134
Emeril version Creole spice mix
This mix may be stored up to 3 months.
Ingredients:
2-1/2 Tbsp paprika
2 Tbsp salt
2 Tbsp garlic powder
1 Tbsp freshly ground black pepper
1 Tbsp onion powder
1 Tbsp cayenne
1 Tbsp dried oregano
1 Tbsp dried thyme
Directions:
Combine paprika, salt, garlic powder, black pepper, onion powder, cayenne, oregano, and thyme thoroughly in a bowl.
Store in an airtight container away from light. Use within three months.
Yield: about 2/3 cup
Store in an airtight container away from light. Use within three months.
Yield: about 2/3 cup
Cole Slaw
Ingredients:
1-1/2 tbsp vinegar (I like red wine vinegar)
4 cups cabbage, coarsely chopped
salt
freshly- ground pepper
1-1/2 tbsp vinegar (I like red wine vinegar)
4 cups cabbage, coarsely chopped
salt
freshly- ground pepper
Directions:
Combine the mayonnaise and vinegar in a salad bowl. (If you are adding mustard or other seasonings, do it here).
Add the cabbage and toss until it is completely coated with dressing.
Add salt and pepper to taste and toss again.
Nutrition Facts
Calories 81, Calories from Fat 69, Total Fat 7.83g, Saturated Fat 1.09g, Trans Fat 0.0g, Cholesterol 0mg, Sodium 57mg, Potassium 83mg, Total Carbs 2.8g, Dietary Fiber 1.2g, Sugars 1.56g, Protein 0.61g
