Prep 20 mins
Cook 15 mins
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.
- 158.51 ml plain yogurt (6 oz, preferably whole milk)
- 44.37 ml mayonnaise
- 29.58 ml drained bottled capers, finely chopped
- 14.79 ml finely chopped fresh flat-leaf parsley
- 0.59 ml black pepper
- 680.38-793.78 g pork tenderloin
- 177.44 ml all-purpose flour
- 4.92 ml salt
- 1.23 ml black pepper
- 2 large eggs
- 236.59 ml fine dry breadcrumb
- 236.59 ml vegetable oil, for pan frying
For optional Garnish
- lemon wedges or watercress (optional) or other baby greens (optional)
- 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.
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!
In a word: heavenlirichalicious. I know... but it's all of those things, so it works. The sauce makes this dish, and it's not heavy or overpowering like you might think with the capers. I did have to sub sour cream for the yogurt because I didn't have any. I threw all the ingredients into the food processor and buzzed them until they were fairly smooth then chilled. I had to sub seasoned bread crumbs for the plain, but I don't think it overly affected the flavor of this. This also took an extra 5 minutes in my oven to be cooked all the way thru, but the flavor was so good I'm willing to keep it at 5 stars... ;-) I'll definitely make again when I have pork loin in the house.
This was very good, and simple to make. I added a bit of mint and garlic to the caper sauce. Thanks for the posting.