Crisp Pork Medallions With Creamy Caper Sauce - cooking recipe

Ingredients

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 - 1 3/4 lbs pork tenderloin
3/4 cup all-purpose flour
1 teaspoon salt
1/4 teaspoon black pepper
2 large eggs
1 cup fine dry breadcrumb
1 cup vegetable oil, for pan frying
For optional Garnish
watercress (optional) or other baby greens (optional)

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\u00b0F.
Cut pork crosswise into 1 1/4\" 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 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\" 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 145-150F, 6 to 7 minutes.
Serve pork with sauce, lemon wedges and watercress.