Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  8                     pork tenderloin medallions 
  3        Tablespoons  Creole spice -- (3 to 4)
     3/4           Cup  flour
  1                     egg beaten with 1 teaspoon water
  1                Cup  bread crumbs
  3        Tablespoons  oil
                        Herbed Spaetzle
  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

Preparation:

Preheat oven to 350 degrees F. Pound pork medallions to 1/2-inch thickness, if necessary. Season pork medallions with about 1 tablespoon Creole spice. Season flour, egg wash and bread crumbs with 1 tablespoon Creole spice 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 spaetzle. In an ovenproof sautJ 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 spaetzle. HERBED SPAETZLE In a bowl whisk together eggs, milk, herbs, nutmeg, salt and pepper. Gradually stir in enough flour to make a thick batter. Using a metal colander set over a pot of boiling, salted water, press spaetzle batter through holes directly into water. In another sautJ pan melt butter over medium-low heat. When spaetzle are cooked through, they will float to surface. Scoop up with a slotted spoon and drain well as they cook or drain all at once. Toss in pan with melted butter.

Nutritional Information:

1682 Calories (kcal); 92g Total Fat; (49% calories from fat); 48g Protein; 163g Carbohydrate; 656mg Cholesterol; 1453mg Sodium