Pork tenderloin is a staple here. I usually pick one up at Trader Joe's once or twice a month. Here's something new, from Gourmet 2007, crispy pork medallions with creamy caper sauce. It's here on Epicurious.
Slice the tenderloin into nice thick medallions, flour/egg/breadcrumb them
, then fry until golden. 
Finish off in a 350 oven until cooked through. Serve with a very yummy caper sauce - yogurt (I used the thick Greek kind), mayo, capers, parsley and pepper. We had the leftovers of the sauce as an alternative to aioli the next night with lamb. Definitely "a keeper".
No comments:
Post a Comment