Skillet (Sauté Pan) - Essential for sautéing pork medallions to achieve the desired crispiness.
Caponniere (Caper Jar) - To store capers, which are a key ingredient in the creamy caper sauce.
Meat Mallet or Rolling Pin - Used for tenderizing pork medallions before cooking.
Microplane Grater - For grating Parmesan cheese and zesting lemon wedges.
Meat Thermometer - Ensures the pork medallions are cooked to a safe doneness.
Digital Kitchen Scale - For precise measurements of ingredients.
Strainer or Chinois (Fine Mesh Sieve) - Used for straining sauces.
Tongs - Handy for flipping pork medallions during cooking.
Chef's Knife - Essential for cutting and shaping ingredients uniformly.
Potato Ricer or Food Mill - Useful for creating light mashed potatoes as a side dish.
Immersion Blender (Hand Blender) - Useful if making caper sauce from scratch or adjusting consistency while cooking.
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
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
Accompaniment: lemon wedges; watercress or other baby greens
an instant-read thermometer
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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