Recipe by Sandi (From CA)
Bread-crumb-coated pork medallions are golden on the outside, moist and juicy on the inside. The caper-yogurt sauce provides a burst of briny flavor. Courtesy Gourmet Magazine.
Top Review by Chicagoland Chef du Jour
We really enjoyed this. 2 out of 3 loved the sauce, #3 preferred a squirt of fresh lemon. My teen LOVED the pork and the sauce. I could easily eat the sauce by the spoonfuls :D . I used a brine to soak the medallions in (1 teaspoon salt + 1 C milk) for one hour before cooking. Then prepped with flour, egg wash and bread crumbs. I used Panko bread crumbs, personal preference. The result was a very crispy light coating. Served with sautéed mushrooms, buttered egg noodles and a salad. Just a wonderful dinner that was quick and easy. Thanks for sharing Sandi. It's keeper!
- 2⁄3 cup plain yogurt (6 oz, preferably whole milk)
- 3 tablespoons mayonnaise
- 2 tablespoons drained bottled capers, finely chopped
- 1 tablespoon finely chopped fresh flat-leaf parsley
- 1⁄8 teaspoon black pepper
- 1 1⁄2-1 3⁄4 lbs pork tenderloin
- 3⁄4 cup all-purpose flour
- 1 teaspoon salt
- 1⁄4 teaspoon black pepper
- 2 large eggs
- 1 cup fine dry breadcrumb
- 1 cup vegetable oil, for pan frying
For optional Garnish
- lemon wedges or watercress (optional) or other baby greens (optional)
Directions See How It's Made
- Make sauce – Stir together all sauce ingredients in a bowl until combined, then chill, covered, until ready to use.
- Cook pork – Put oven rack in middle position and preheat oven to 350°F.
- Cut pork crosswise into 1 ¼” 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” 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 145-150F, 6 to 7 minutes.
- Serve pork with sauce, lemon wedges and watercress.