I saw this recipe in an issue of Gourmet and set it aside (since March), but thought I’d pull it out and give it a try tonight. We will definitely be making this again. Super easy and VERY delicious. The pork cooking technique is not revolutionary or innovative (I do this same breading and frying technique with chicken pretty frequently), but I don’t usually do this with pork. I usually cook my pork tenderloins whole, so that part was new for me.
I did, as usual, make a few adaptations:
-I used a mixture of plain and panko breadcrumbs (I LOVE panko).
-I used a mixture of canola and olive oil, with a little bit of butter, to fry the medallions.
-I added some salt, pepper and Italian herb seasoning blend to the breadcrumbs.
-I added a little squeeze of lemon juice (1 teaspoon, maybe?) to the caper sauce.
-I pounded the tenderloin medallions a little bit with a mallet to make them more like cutlets.
-I didn’t bother with a meat thermometer, but just pushed down on each medallion to see how done it was by how much resistance it gave (if it feels “firm”, it’s done).
These were absolutely wonderful and I was pleased with how much I enjoyed the sauce; I wasn’t too sure about the yogurt, so I was withholding judgment. It would be really good with a little mustard added to it, too, but was quiet yummy, as it was. When I make these again, I will sprinkle a little salt and pepper (or Baby Bam) on the pork medallions before I bread them. Tonight’s leftovers will probably find their way onto to salad for lunch tomorrow, with the sauce mixed into some sort of a dressing.
I VERY highly recommend this recipe.