Crisp Pork Medallions with Creamy Caper Sauce
- 2/3 C. plain yogurt (6 oz), preferably whole milk
- 3 Tbs. mayonnaise
- 2 Tbs. drained bottled capers, finely chopped
- 1 Tbs. finely chopped fresh flatleaf parsley
- 1/8 tsp. black pepper
- 1-1 1/2 lb. pork tenderloin
- 1 C. all-purpose flour
- 1 tsp. salt
- 1 tsp. black pepper
- 2 large eggs
- 1 C. fine dry bread crumbs
- 1 C. vegetable oil for pan frying
- Optional Garnish:
- Lemon wedges, watercress or other baby greens
To make the sauce, stir together all sauce ingredients in a bowl until combined, then chill, covered, until ready to use.
To cook the pork, put oven rack in middle position and preheat oven to 350 degrees. Cut pork crosswise into 1-inch thick slices medallions. Whisk together flour, salt, and pepper in a shallow bowl. Whisk together eggs with a pinch of salt in another shallow bowl and put bread crumbs in a third shallow bowl.
Working with 1 medallion at a time, dredge them in flour, shaking off excess, and dip in egg, letting excess drip off, then coat with crumbs, pressing to help them adhere. Arrange pork in 1 layer on baking sheet.
Heat 1/4-inch oil in a 12-inch heavy skillet over moderate heat until hot but not smoking, then panfry medallions, turning over once, until golden brown, 6-8 minutes total. Transfer to a clean baking sheet and roast in oven until thermometer inserted horizontally into center of meat registers 145-150 degrees, 6-7 minutes. Serve pork with sauce, lemon wedges and watercress.