Golden Pork Medallions

Golden Pork Medallions

Golden Pork Medallions
Crispy bread-crumbed pork medallions with a creamy caper sauce blended with yogurt. Garnish with lemon wedges and watercress.
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At a glance
Main Ingredient:
Cooking Method:
Difficulty:
Course/Dish:
Makes:
4 servings

Ingredients
Sauce:
2/3 cup of plain yogurt (6 oz), preferably whole milk
3 tbsp. mayonnaise
2 tbsp. drained bottled capers, finely chopped
1 tbsp. finely chopped fresh flat leaf parsley
1/8 tsp. black pepper
Pork:
1-1 1/2 lb. pork tenderloin
1 cup of all-purpose flour
1 tsp. salt
1 tsp. black pepper
2 large eggs
1 cup fine dry bread crumbs
1 cup vegetable oil for pan frying

Methods/steps
For the sauce: stir together all sauce ingredients in a bowl until combined, then chill, covered, until ready to use. For 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 breadcrumbs 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.
Additional Tips
Ready in 30 min

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