Crisp Pork Medallions with Creamy Caper Sauce

Ingredients for Crisp Pork Medallions with Creamy Caper Sauce

• 160ml plain yoghurt (170g

• preferably whole-milk)

• 45ml mayonnaise

• 2 tablespoons drained bottled capers, finely chopped

• 1 tablespoon finely chopped fresh flat-leaf parsley

• 1/8 teaspoons black pepper

• 1 1/2 to 800g pork tenderloin

• 90g plain flour

• 1 teaspoon salt

• 1/4 teaspoons black pepper

• 2 large eggs

• 240ml fine dry bread crumbs

• About 240ml vegetable oil for panfrying

• Accompaniment: lemon wedges

• watercress or other baby greens

• an instant-read thermometer

How to make Crisp Pork Medallions with Creamy Caper Sauce

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

Put oven rack in middle position and preheat oven to 177°C.

Cut pork crosswise into 1 1/4-inch-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 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.

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 centre of meat registers 145 to 66°C, 6 to 7 minutes.

Serve pork with sauce, lemon wedges, and watercress.

Haftungsausschluss

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.