Active Time

　　30 min

　　Total Time

　　35 min

　　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

Makes 4 servings

　　

For sauce:

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

　　

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

　　Accompaniment: lemon wedges; watercress or other baby greens

　　

Special Equipment

an instant-read thermometer

　　

Make sauce:

Step 1

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

　　

Cook pork:

Step 2

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

　　

Step 3

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

　　

Step 4

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

　　

Step 5

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

　　

Step 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.

　　

Step 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.

　　

Step 8

Serve pork with sauce, lemon wedges, and watercress.