Crisp Pork Medallions With Creamy Caper Sauce

• 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)

1. Make sauce - Stir together all sauce ingredients in a bowl until combined, then chill, covered, until ready to use.
2. Cook pork - Put oven rack in middle position and preheat oven to 350u0b0F.
3. Cut pork crosswise into 1 1/4" thick slices (medallions).
4. Whisk together flour, salt, and pepper in a shallow bowl.
5. Whisk together eggs with a pinch of salt in another shallow bowl and put bread crumbs in a third shallow bowl.
6. 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.
7. 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.
8. 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.
9. Serve pork with sauce, lemon wedges and watercress.

for sauce, plain yogurt, mayonnaise, capers, parsley, black pepper, pork tenderloin, allpurpose flour, salt, black pepper, eggs, breadcrumb, vegetable oil

Taken from www.food.com/recipe/crisp-pork-medallions-with-creamy-caper-sauce-214267 (may not work)