Golden Pork Medallions
Bronze and silver are okay but if you want to win the gold medal at the dinner table then look no further. This crispy bread-crumbed pork dish with a creamy caper sauce will have your entire family giving you major accolade.
Ingredients
- 2/3 cup(s) plain yogurt (6 oz), preferably whole milk
- 3 tablespoon(s) mayonnaise
- 2 tablespoon(s) drained bottled capers, finely chopped
- 1 tablespoon(s) finely chopped fresh flat leaf parsley
- 1/8 teaspoon(s) black pepper
- 24 ounce(s) pork tenderloin
- 1 cup(s) all-purpose flour
- 1 teaspoon(s) salt
- 1 teaspoon(s) black pepper
- 2 large eggs
- 1 cup(s) fine dry bread crumbs
- 1 cup(s) vegetable oil for pan frying
Instructions
- For the sauce: stir together all sauce ingredients in a bowl until combined, then chill, covered, until ready to use.
- For the pork: put oven rack in middle position and preheat oven to 350 degrees.
- Cut pork crosswise into 1-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 breadcrumbs 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-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, 6-8 minutes total.
- Transfer to a clean baking sheet and roast in oven until thermometer inserted horizontally into center of meat registers 145-150 degrees, 6-7 minutes.
- Serve pork with sauce, lemon wedges and watercress.
- Ready in 30 min.
Nutrition
Calories: 4297.56kcalCarbohydrates: 181.93gProtein: 226.15gFat: 294.05gSaturated Fat: 36.42gCholesterol: 895.6mgSodium: 4434.6mgFiber: 10.67gSugar: 19.04g
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