Recipe by Brenda.
Recipe from Michaela Rosenthal, winner of The National Pork Board’s “America’s Favorite Family Recipes Contest” in celebration of National Eat Dinner Together Week.
Top Review by bigbadbrenda
This was a keeper we both enjoyed it. I had a few pieces left over and figured that we could have them for lunch , but no we ate them. I served this with buttered small potatoes and warm spinach salad.The balance of the sauce I will use for some fish. Thanks for posting. Made for zwt6 for the Xtra hot dishes
- 1 (12 ounce) pork tenderloin, cut into 1/2 inch circles (boneless loin chops work well also)
- 1⁄2 lemon, juice of
- 1⁄3 cup all-purpose flour
- 1⁄4 teaspoon poultry seasoning
- 2 large eggs
- 1 tablespoon dijon-style mustard
- 1 cup Italian breadcrumbs
- 2 tablespoons canola oil or 2 tablespoons vegetable oil, for frying
Lemon-Caper Cream Sauce
- 2 tablespoons unsalted butter
- 2 tablespoons minced shallots
- 1⁄3 cup dry white wine
- 1⁄3 cup chicken broth
- 1⁄4 cup heavy cream
- 1⁄4 cup jarred lemon curd
- 1⁄4 cup small caper, drained, room temperature
Directions See How It's Made
- Pound pork circles between pieces of plastic wrap to flatten to 1/4 inch thickness.
- Sprinkle both sides of medallions with lemon juice.
- Combine flour and poultry seasoning in shallow dish. Coat medallions with flour mixture; shake off excess flour and set aside.
- In a deep pie plate, beat the eggs and mix in the mustard.
- Place bread crumbs in another pie plate. Dip the pork medallions into the egg mixture; coat well with bread crumbs.
- Place in refrigerator for 15 minutes.
- For the cream sauce, melt the butter in a small heavy saucepan.
- Add shallots and sauté over medium heat until fragrant (approximately 2 minutes).
- Remove saucepan from heat; add the wine, chicken broth and cream.
- Return saucepan to heat and bring to a boil.
- Reduce heat to medium-low and simmer, uncovered, for 12 to 15 minutes to reduce by half.
- Meanwhile, heat 1 tablespoon of oil in a large heavy skillet.
- Add half of the medallions; fry over medium-high heat on both sides for 1-2 minutes or until no longer pink.
- Transfer to a plate and tent with foil. Repeat with remaining oil and medallions.
- Remove sauce from heat and stir in lemon curd & capers.
- Serve with buttered spaetzle and garnish with lemon wedges.