Crisp Pork Medallions with Creamy Caper Sauce

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. 1.

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

   5 min

2. 2.

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

   10 min

3. 3.

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

   5 min

4. 4.

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

   2 min

5. 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. 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. 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. 8.

   Serve pork with sauce, lemon wedges, and watercress.

   5 min