Crisp Pork Medallions with Creamy Caper Sauce

Name: Crisp Pork Medallions with Creamy Caper Sauce
Total time: 1 h
Yield: 4 servings
Ingredients: ⅔ cup plain yogurt; 3 tablespoons mayonnaise; 2 tablespoons capers; 1 tablespoon parsley; ⅛ teaspoon black pepper; 1¾ lb pork tenderloin; ¾ cup all-purpose flour; 1 teaspoon salt; ¼ teaspoon black pepper; 2 large eggs; 1 cup bread crumbs; 1 cup vegetable oil; 1 serving lemon wedges and watercress; 1 piece instant-read thermometer

Tender pork medallions coated in crispy breadcrumbs and served with a creamy sauce made from yogurt, mayonnaise, and capers. This elegant dish combines the crunch of panko coating with a tangy, rich sauce.

4 servings

1 hr

Published October 4, 2025

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Ingredients

•⅔ cup plain yogurt
•3 tablespoons mayonnaise
•2 tablespoons capers
•1 tablespoon parsley
•⅛ teaspoon black pepper
•1¾ lb pork tenderloin
•¾ cup all-purpose flour
•1 teaspoon salt
•¼ teaspoon black pepper
•2 large eggs
•1 cup bread crumbs
•1 cup vegetable oil
•1 serving lemon wedges and watercress
•1 piece instant-read thermometer

Cooking Instructions

1.
Stir together all sauce ingredients in a bowl until combined, then chill, covered, until ready to use.
5 min
2.
Put oven rack in middle position and preheat oven to 350°F.
10 min
3.
Cut pork crosswise into 1 1/4-inch-thick slices (medallions).
5 min
4.
Whisk together flour, salt, and pepper in a shallow bowl.
2 min
5.
Whisk together eggs with a pinch of salt in another shallow bowl and put bread crumbs in a third shallow bowl.
3 min
6.
Working with 1 medallion at a time, dredge medallions 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 a baking sheet.
15 min
7.
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 to 8 minutes total. Transfer to a clean baking sheet and roast in oven until thermometer inserted horizontally into center of meat registers 145 to 150°F, 6 to 7 minutes.
15 min
8.
Serve pork with sauce, lemon wedges, and watercress.
5 min

Ingredients

•⅔ cup plain yogurt

•3 tablespoons mayonnaise

•2 tablespoons capers

•1 tablespoon parsley

•⅛ teaspoon black pepper

•1¾ lb pork tenderloin

•¾ cup all-purpose flour

•1 teaspoon salt

•¼ teaspoon black pepper

•2 large eggs

•1 cup bread crumbs

•1 cup vegetable oil

•1 serving lemon wedges and watercress

•1 piece instant-read thermometer

Cooking Instructions

Stir together all sauce ingredients in a bowl until combined, then chill, covered, until ready to use.

5 min

Put oven rack in middle position and preheat oven to 350°F.

10 min

Cut pork crosswise into 1 1/4-inch-thick slices (medallions).

5 min

Whisk together flour, salt, and pepper in a shallow bowl.

2 min

Whisk together eggs with a pinch of salt in another shallow bowl and put bread crumbs in a third shallow bowl.

3 min

Working with 1 medallion at a time, dredge medallions 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 a baking sheet.

15 min

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 to 8 minutes total. Transfer to a clean baking sheet and roast in oven until thermometer inserted horizontally into center of meat registers 145 to 150°F, 6 to 7 minutes.

15 min

Serve pork with sauce, lemon wedges, and watercress.

5 min