Crisp Pork Medallions With Creamy Caper Sauce

"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. Courtesy Gourmet Magazine."
 
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photo by Sandi From CA photo by Sandi From CA
photo by Sandi From CA
photo by Dine  Dish photo by Dine  Dish
photo by Sandi From CA photo by Sandi From CA
photo by Sandi From CA photo by Sandi From CA
Ready In:
35mins
Ingredients:
13
Serves:
4
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ingredients

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directions

  • 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 ¼” 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.

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Reviews

  1. We really enjoyed this. 2 out of 3 loved the sauce, #3 preferred a squirt of fresh lemon. My teen LOVED the pork and the sauce. I could easily eat the sauce by the spoonfuls :D . I used a brine to soak the medallions in (1 teaspoon salt + 1 C milk) for one hour before cooking. Then prepped with flour, egg wash and bread crumbs. I used Panko bread crumbs, personal preference. The result was a very crispy light coating. Served with sautéed mushrooms, buttered egg noodles and a salad. Just a wonderful dinner that was quick and easy. Thanks for sharing Sandi. It's keeper!
     
  2. In a word: heavenlirichalicious. I know... but it's all of those things, so it works. The sauce makes this dish, and it's not heavy or overpowering like you might think with the capers. I did have to sub sour cream for the yogurt because I didn't have any. I threw all the ingredients into the food processor and buzzed them until they were fairly smooth then chilled. I had to sub seasoned bread crumbs for the plain, but I don't think it overly affected the flavor of this. This also took an extra 5 minutes in my oven to be cooked all the way thru, but the flavor was so good I'm willing to keep it at 5 stars... ;-) I'll definitely make again when I have pork loin in the house.
     
  3. This was very good, and simple to make. I added a bit of mint and garlic to the caper sauce. Thanks for the posting.
     
  4. Excellent!! I made this a couple nights ago for my husband and daughter and we inhaled it!! It was awesome!
     
  5. I was going to post this too!! Though it is too rich to put in a regular rotation, we absolutley loved it and I plan to make it again and again. I used panko crumbs instead of the bread crumbs. My husband even loved the leftovers.
     
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