Crisp Pork Medallions with Creamy Caper Sauce

Ingredients

• 0.3 teaspoon pepper black
• 2 tablespoons capers drained finely chopped
• 1 cup breadcrumbs dry fine
• 2 large eggs 
• 0.8 cup flour all-purpose
• 1 tablespoon parsley fresh finely chopped
• 4 servings lemon wedges 
• 3 tablespoons mayonnaise 
• 0.7 cup yogurt plain (6 ounces; preferably whole-milk)
• 1.5 lb pork tenderloin 
• 1 teaspoon salt 
• 1 cup vegetable oil for panfrying

Equipment

• bowl
• frying pan
• baking sheet
• oven
• whisk
• kitchen thermometer

Directions

1. Stir together all sauce ingredients in a bowl until combined, then chill, covered, until ready to use.
2. Put oven rack in middle position and preheat oven to 350°F.
3. Cut pork crosswise into 1 1/4-inch-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 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.
7. 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.
8. Transfer to a clean baking sheet and roast in oven until thermometer inserted horizontally into center of meat registers 145 to 150°F, 6 to 7 minutes.
9. Serve pork with sauce, lemon wedges, and watercress.