Recipe courtesy of Emeril Lagasse
1 hr 20 min
30 min
50 min
4 servings


  • 8 cipollini onions, peeled
  • Drizzle of olive oil
  • Freshly ground black pepper
  • 1 pound assorted root vegetables, such white potatoes, sweet potatoes, parsnips, celery root, and carrots, peeled and chopped
  • 4 tablespoons butter
  • 1/2 cup heavy cream
  • Freshly ground white pepper
  • 6 ounces piece of bacon, cut into 1/8-inch cubes
  • 2 teaspoons chopped garlic
  • 2 cups fresh field peas, or dried black eyed peas, cooked until tender
  • 1 cup veal reduction
  • 1 tablespoon finely chopped fresh parsley leaves, plus extra for garnish
  • 8 (3-ounce) pork loins
  • Essence
  • 2 cups flour
  • 2 eggs beaten with 2 tablespoons of milk
  • 2 cups fine dried bread crumbs
  • 1 cup vegetable oil
Essence (Emeril's Creole Seasoning):
  • 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 leaf oregano
  • 1 tablespoon dried thyme


Preheat the oven to 400 degrees F.

In a mixing bowl, toss the onions with olive oil, salt and pepper. Place on a baking sheet and roast until tender, about 15 to 20 minutes. Remove from the oven and cool. Place the root vegetables in a saucepan and cover with water. Season with salt. Place the pan, over medium-high heat, and bring to a boil. Reduce the heat to medium and cook until tender, about 10 to 12 minutes. Remove from the heat and drain. Place the vegetables back in the pan, over the heat. Stir the vegetables for a couple of minutes to remove any excess water. Season with salt and white pepper. Add the butter and cream. Using a hand masher, mash the potatoes until smooth. Reseason with salt and pepper. Set aside and keep warm.

In a large saute pan, over medium heat, render the bacon until crispy, about 6 to 8 minutes. Add the roasted onions, garlic and peas. Season with salt and pepper. Saute for 2 minutes. Add the reduction and bring the mixture to a simmer. Reduce the heat to low, stir in the parsley and keep warm.

Place each pork loin, between two sheets of plastic wrap. Using a meat mallet, pound out the pork until 1/4 inch Remove the pork from the plastic wrap and season both sides with Essence. Season the flour, egg wash and bread crumbs with Essence. Dredge the pork in the season flour. Dip each piece of pork in the egg wash, letting the excess drip off. Dredge the pork in the seasoned bread crumbs, coating completely. In two large saute pans, heat 1/2 cup of the oil in each pan, over medium heat. When the oil is hot, add the pork and pan-fry until golden, about 3 minutes on each side. Remove and drain on paper towels. Season with Essence. Reheat the vegetables and relish.

To serve, spoon the mash root vegetables in the center of each plate. Spoon the relish around the vegetables. Lay two pieces of pork directly on top of each pile of potatoes. Garnish with parsley.

Essence (Emeril's Creole Seasoning):

Combine all ingredients thoroughly and store in an airtight jar or container.

Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

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