Recipe - Paneed Pork Loin Root Vegetables Cipollini And Field Peas

8 Cipollini onions; peeled
Drizzle of olive oil
Freshlyground black pepper;
to taste
1 pound Assorted root vegetables;
peeled, chopped
(such white potatoes; sweet
potatoes,
Parsnips; celery root, and
carrots)
4 tablespoon Butter
One half cup Heavy cream
Freshlyground white pepper;
to taste
6 ounce Bacon slab; cut 1/8" cubes
2 teaspoon Chopped garlic
2 cup Fresh field peas; cooked
till tender
(or dried black eyed peas)
1 cup Veal reduction
1 tablespoon Finelychopped fresh parsley
leaves; plus extra
For garnish
8 Pork loins ; (3 ounce ea)
Bayou Blast; see * Note
2 cup Flour
2 Eggs; beaten with
2 tablespoon Milk
2 cup Fine dried bread crumbs
1 cup Vegetable oil

* Note: See the "Bayou Blast {Emeril's Creole Seasoning}" recipe which is
included in this collection.

Preheat the oven to 400 degrees. 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 mediumhigh 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 vegetables 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 1/4inch. Remove the pork
from the plastic wrap and season both sides with Bayou Blast. Season the
flour, egg wash and bread crumbs with the Creole seasoning. Dredge the pork
in the seasoned 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 One half cup of the oil in each pan,
over medium heat. When the oil is hot, add the pork and panfry until
golden, about 3 minutes on each side. Remove and drain on paper towels.
Season with Emeril's essence. Reheat the vegetables and relish. To serve,
spoon the mashed 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. Garish with parsley. This recipe yields 4