Ingredients for Crisp Pork Medallions with Creamy Caper Sauce

• 160ml plain yoghurt (170g

• preferably whole-milk)

• 45ml mayonnaise

• 2 tablespoons drained bottled capers, finely chopped

• 1 tablespoon finely chopped fresh flat-leaf parsley

• 1/8 teaspoons black pepper

• 1 1/2 to 800g pork tenderloin

• 90g plain flour

• 1 tesked salt

• 1/4 teaspoons black pepper

• 2 large eggs

• 240ml fine dry bread crumbs

• About 240ml vegetable oil for panfrying

• Accompaniment: lemon wedges

• watercress or other baby greens

• en snabbavläsande termometer

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

Put oven rack in middle position and preheat oven to 177°C.

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 centre of meat registers 145 to 66°C, 6 to 7 minutes.

Serve pork with sauce, lemon wedges, and watercress.

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