Crisp Pork Medallions with Creamy Caper Sauce |
|
 |
Prep Time: 30 Minutes Cook Time: 5 Minutes |
Ready In: 35 Minutes Servings: 4 |
|
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. Ingredients:
2/3 cup plain yogurt (6 ounces; 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 to 1 3/4 lb pork tenderloin |
3/4 cup all-purpose flour |
1 teaspoon salt |
1/4 teaspoon black pepper |
2 large eggs |
1 cup fine dry bread crumbs |
about 1 cup vegetable oil for panfrying |
accompaniment: lemon wedges; watercress or other baby greens |
Directions:
1. Make sauce: Stir together all sauce ingredients in a bowl until combined, then chill, covered, until ready to use.
2. Cook pork: Put oven rack in middle position and preheat oven to 350°F.
3. Cut pork crosswise into 1 1/4-inch-thick slices (medallions).
4. Whisk together flour, salt, and pepper in a shallow bowl.
5. Whisk together eggs with a pinch of salt in another shallow bowl and put bread crumbs in a third shallow bowl.
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.
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.
8. Serve pork with sauce, lemon wedges, and watercress.
|
|