Paneed Pork Medallions with Herbed Spaetzle Recipe

Name: Paneed Pork Medallions with Herbed Spaetzle
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 (3-ounce) pork tenderloin medallions; 3 to 4 tablespoons Creole spice; 3/4 cup flour; 1 egg beaten with 1 teaspoon water; 1 cup bread crumbs; 3 tablespoons oil; Herbed Spaetzle, recipe follows; 3 eggs; 1 cup milk; 2 tablespoons chopped herbs; 1/4 teaspoon nutmeg; Salt and white pepper; Up to 3 cups flour; 2 tablespoons butter

Servings: persons

8 (3-ounce) pork tenderloin medallions
3 to 4 tablespoons Creole spice
3/4 cup flour
1 egg beaten with 1 teaspoon water
1 cup bread crumbs
3 tablespoons oil
Herbed Spaetzle, recipe follows
3 eggs
1 cup milk
2 tablespoons chopped herbs
1/4 teaspoon nutmeg
Salt and white pepper
Up to 3 cups flour
2 tablespoons butter

1
Preheat oven to 350 degrees F.
2
Pound pork medallions to 1/2-inch thickness, if necessary.
3
Season pork medallions with about 1 tablespoon Creole spice.
4
Season flour, egg wash and bread crumbs with 1 tablespoon Creole spice each.
5
Dredge pork in seasoned flour, dip in egg mixture, then coat thoroughly with crumbs, shaking off excess after each layer.
6
Refrigerate while you prepare spaetzle.
7
In an ovenproof saute pan heat oil, add pork and cook until first side is golden.
8
Turn medallions and transfer pan to oven to finish cooking.
9
Serve pork on top of spaetzle.
10
In a bowl whisk together eggs, milk, herbs, nutmeg, salt and pepper.
11
Gradually stir in enough flour to make a thick batter.
12
Using a metal colander set over a pot of boiling, salted water, press spaetzle batter through holes directly into water.
13
In another saute pan melt butter over medium-low heat.
14
When spaetzle are cooked through, they will float to surface.
15
Scoop up with a slotted spoon and drain well as they cook or drain all at once.
16
Toss in pan with melted butter.

896

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 8 (3-ounce) pork tenderloin medallions, 3 to 4 tablespoons Creole spice, 3/4 cup flour, 1 egg beaten with 1 teaspoon water, and more.

Yes, Paneed Pork Medallions with Herbed Spaetzle falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Paneed Pork Medallions with Herbed Spaetzle

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions