Paneed Pork Medallions

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

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 side are being prepared.

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.