Ingredients

2/3 cup plain yogurt (6 ounces; 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 to 1 3/4 lb pork tenderloin
• 3/4 cup all-purpose flour
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 2 large eggs
• 1 cup fine dry bread crumbs
• About 1 cup vegetable oil for panfrying

• Special equipment: an instant-read thermometer

• Accompaniment: lemon wedges; watercress or other baby greens

Description

Bread-crumb-coated Pork Medallions Are Golden On The Outside, Moist And Juicy On The Inside. The Caper-yogurt Sauce Provides A Burst Of Briny Flavor.

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