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.
Makes 4 servings.
For sauce
2/3 cup plain yogurt (6 oz; 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
For pork
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
Special equipment: an instant-read thermometer
Accompaniment: lemon wedges; watercress or other baby greens preparation
Make sauce:
Stir together all sauce ingredients in a bowl until combined, then chill, covered, until ready to use.
Cook pork:
Put oven rack in middle position and preheat oven to 350�F.
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 center of meat registers 145 to 150�F, 6 to 7 minutes.
Serve pork with sauce, lemon wedges, and watercress.