Ingredients Jump to Instructions ↓

  1. 2/3 cup plain yogurt (6 ounces; preferably whole-milk)

  2. 3 tablespoons mayonnaise

  3. 2 tablespoons drained bottled capers, finely chopped

  4. 1 tablespoon finely chopped fresh flat-leaf parsley

  5. 1/8 teaspoon black pepper

  6. 1 1/2 to 1 3/4 lb pork tenderloin

  7. 3/4 cup all-purpose flour

  8. 1 teaspoon salt

  9. 1/4 teaspoon black pepper

  10. 2 large eggs

  11. 1 cup fine dry bread crumbs

  12. About 1 cup vegetable oil for panfrying

  13. Special equipment: an instant-read thermometer

  14. Accompaniment: lemon wedges; watercress or other baby greens

Instructions Jump to Ingredients ↑

  1. Make sauce:

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

  3. Cook pork:

  4. Put oven rack in middle position and preheat oven to 350°F.

  5. Cut pork crosswise into 1 1/4-inch-thick slices (medallions).

  6. Whisk together flour, salt, and pepper in a shallow bowl.

  7. Whisk together eggs with a pinch of salt in another shallow bowl and put bread crumbs in a third shallow bowl.

  8. 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.

  9. 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.

  10. Serve pork with sauce, lemon wedges, and watercress.


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