Wednesday, January 28, 2009


Oh, for the love of cookin'!
I tried a new recipe last evening, gleaned from Epicurious nearly 2 years ago.

Crisp Pork Medallions with Creamy Caper Sauce.

SO delicious!
Halfway through the meal, I thought to take a picture, so what you're seeing is what's left on my plate!
Really quite a simple recipe, perfect for a chilly (all right, bitterly cold) Tuesday supper.

For sauce:
6-8oz plain yogurt (whole milk)...I didn't have whole milk, I had I added a couple TBL of heavy cream, leftover from the holidays)
3 TBL mayo
2 TBL drained capers, finely chopped
1 TBL finely chopped fresh parsley
1/8 teas pepper

For pork:
1 1/2 to 1 3/4 pound pork tenderloin
3/4 cup all-purpose flour (I used bread flour, as that's all I had)
1 teas. kosher salt
1/4 teas. pepper
2 large eggs
1 cup fine dry bread crumbs (I used Japanese Panko)
about 1 cup veg. oil for frying (I used half that)

Special equip needed: instant read thermometer (or a knife to check for doneness)

Make sauce:
Stir together all sauce ingr. in a bowl, then chill, covered, till ready to use.

Cook pork:
Put oven rack in middle position, pre-heat to 350 F

Cut pork crosswise into 1 1/4 inch thick slices (medallions, if you will!)

Whisk together flour, salt and pepper in shallow bowl.

Whick eggs with a pinch of salt in another shallow bowl.

Put bread crumbs in a third shallow bowl.

Working with one medallion at a time, dredge in flour, shake off excess, and dip in egg, letting excess drip off, then coat with crumbs, pressing to help them stick. Arrange pork in 1 layer on baking sheet.

Heat oil in large skillet on med. heat till hot but not smoking, then panfry medallions, turning over once, until golden brown, 6-8 min. total.
Transfer to a clean baking sheet and roast in oven until thermometer inserted horizontally into center of meat registers 145 to 150F, 6-7 minutes.

Serve pork with sauce and a lemon wedge.
I LOVED this sauce!

This meal didn't need much else.

The meat was so wonderful, all I added was a Caesar salad and some homemade crusty bread.
I like to make my own Caesar dressing, and came across a great recipe a couple of weeks ago.
Easy, peasy.

In food processor place:

3 cloves of garlic, roughly chopped
3 anchovies
1 TBL worcestershire sauce
1 TBL red wine vinegar
1 TBL Dijon mustard
5 TBL fresh grated parmigiano reggiano
1 large egg yolk
1 TBL fresh squeezed lemon juice

Process briefly, till fairly smooth.
With food processor running, slowly, slowly pour in 1/4 cup extra virgin olive oil.
Mixture will thicken wonderfully.

This makes enough dressing for approximately 4 large Caesar salads.

Pour over chopped romaine, add croutons and some more fresh grated parmigiano reggiano.


With the remainder of the tenderloin, I am making Sechuan Orange Pork. (actual recipe calls for chicken , but hey, I've got leftover pork!)

Perhaps the recipe will follow?


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kansasrose said...

MY mouth is waterin'!!! We have lots of pork( thanks to a local farmer who raises pigs) so I'm looking for good recipes. This sounds like a winner to me too! Thanks for sharing Cyn! :)

Parisienne Farmgirl said...

This looks so good! Im starving and can't stand these food blogs!!! HA! Actually I love them but I should get off my butt and start dinner.

Farmchick said...

Looks yummy! I love homemade ceaser dressing too!!!

cityfarmer said...

how do you always have these great ingredients in the farmhouse?

Lovella said...

Ah .. .my mouth is watering . .I will definately be trying your reicpes Cyn. . .they look fantastic.

kansasrose said...

Hey've got an award on moonlasso waiting for ya! :)

Aunt Jenny said...

Oh my Cyn~! That sounds and looks wonderful!!! You have the best recipes and ideas!!