A delightful dish featuring crispy pork medallions paired with a tangy herb sauce, perfect for any occasion.
Combine the yogurt, mayonnaise, capers, parsley, and black pepper in a bowl. Mix well and refrigerate.
Chilling the sauce enhances its flavor, so prepare it ahead of time if possible.
Preheat your oven to 350°F and position the rack in the middle.
Preheating ensures even cooking for the pork medallions.
Slice the pork tenderloin into 1-inch thick medallions.
Use a sharp knife for clean cuts and uniform medallions.
Mix the flour, salt, and black pepper in a shallow bowl.
Seasoning the flour adds flavor to the coating.
Beat the eggs in another shallow bowl.
Ensure the eggs are well beaten for an even coating.
Place the breadcrumbs in a third shallow bowl.
Use panko breadcrumbs for a crispier texture.
Dredge each pork medallion in the flour mixture, dip in the egg wash, and coat with breadcrumbs.
Press the breadcrumbs onto the pork to ensure they stick well.
Heat oil in a skillet over medium heat and fry the medallions until golden brown on both sides, about 3 minutes per side.
Avoid overcrowding the skillet to maintain the oil temperature.
Transfer the medallions to a baking sheet and roast in the oven until the internal temperature reaches 145°F, about 6 minutes.
Use a meat thermometer for accurate cooking.
Serve the pork medallions with the prepared sauce and garnish with watercress.
Arrange the medallions neatly for an appealing presentation.
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