Crispy pork medallions; raw asparagus salad

I’ve ended up cooking more on my days off, in the grand hopes that somehow I will come home from work and want to eat the exact same thing I’ve been eating for the last two days (provided there’s any left, that is).

So far, no luck, but I’ve stumbled across a few great recipes in my quest to Use What’s Already In The Fridge.  Hence Friday afternoon’s lunch: crispy pork medallions with a caper cream sauce, and a shaved raw asparagus salad.  The advent of new produce in the supermarket (and on sale, to boot) is a harbinger of warm spring days, I hope.

(Who am I kidding?  I live in San Francisco, where sweaters can be year-round necessities.)

(Except for the last few days, where, between the beach and volunteer-stewarding at the World Cup of Beer, I am quite sunburned in mottled patterns.)

(The things we do for free, delicious home brews.)

(Oh, and that sour nectarine beer that I blogged about a few days ago? Andrei took first in his category!)

Recipes after the jump.

Crispy Pork Medallions with Caper Cream Sauce

Adapted from Epicurious

While I made the pork almost exactly as recommended in the original recipe (my medallions were thinner, so I shortened the frying and baking time), the caper cream sauce I prepared differently.  If you don’t care for pork, consider substituting chicken.

Sauce:

  • 1/2 cup plus two tablespoons plain yogurt
  • 4-5 tablespoons mayonnaise
  • 3/4 small bottle tablespoons drained capers (reserve juice in the event you want a stronger caper flavor)
  • 1 tablespoon finely chopped fresh flat-leaf parsley
  • 1/8 teaspoon black pepper
  • Tablespoon fresh lemon zest

Mix all ingredients together and chill, covered.  Reserve last tablespoon of mayonnaise and the caper juice to alter sauce to taste – if it needs to be thicker or more tart, add mayo and caper juice to your preference.  (You can’t screw this up: start with small amounts, and work your way up.)
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
  • 1-2 cups fine dry bread crumbs
  • About 1 cup vegetable oil for panfrying

Lemon wedges

Preheat oven to 350°F.  Cut pork crosswise into 3/4 – 1 inch-thick slices (medallions).  Whisk together flour, salt, and pepper in a shallow bowl.  Whisk together eggs with a pinch of salt in another shallow bowl and put bread crumbs in a third shallow bowl.  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.  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, 4-5 minutes total. Transfer to a clean baking sheet and roast in oven until thermometer inserted horizontally into center of meat registers 145 to 150°F, 5-6 minutes.

Serve with lemon wedges and raw asparagus salad (my only alteration to this recipe would be to add a touch of sugar to taste – and make sure you marinate for the full hour).

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