Hi everyone, I hope you’re having an incredible day. Today, I will show you a way to prepare a special dish, brad's pork tenderloin medalions w/ lemon caper bearnaise sauce. One of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.
Pork tenderloin medallions, sauteed in butter and served with a caper mustard cream sauce. The mustard, capers, shallots, broth, and cream make a wonderful sauce for the pork medallions. We recommend serving it with a creamy polenta.
Brad's pork tenderloin medalions w/ lemon caper bearnaise sauce is one of the most popular of current trending meals in the world. It is appreciated by millions daily. It is simple, it is fast, it tastes delicious. Brad's pork tenderloin medalions w/ lemon caper bearnaise sauce is something that I’ve loved my entire life. They’re fine and they look wonderful.
To get started with this particular recipe, we have to prepare a few components. You can cook brad's pork tenderloin medalions w/ lemon caper bearnaise sauce using 23 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Brad's pork tenderloin medalions w/ lemon caper bearnaise sauce:
- For the pork
- 1 1/4 lb pork tenderloin
- 1 tsp minced garlic
- 1 tbs olive oil
- 1 tbs white wine vinegar
- 2 tbs worchestershire sauce
- 2 tbs port wine
- 1 tsp white pepper
- 1/2 tsp ground ginger
- For the onions
- 1 very large sweet onion
- 2 tbs butter
- 1 tbs white wine vinegar
- 1 tbs brown sugar
- For the sauce
- 1 package bearnaise sauce mix
- 1/4 cup heavy cream
- 3/4 cup milk
- 1 tbs fresh lemon juice
- 1 tbs drained capers
- Garnish
- Roasted asparagus
- Mango chutney
MSRP is the Manufacturer's Suggested Retail Price, which may differ from actual selling prices in your area. Sauteed Pork Tenderloin Medallions with Lemon-Garlic Sauce. Pork medallions is a great way to "class up" a standard pork tenderloin recipe. I love cook a pork tenderloin whole, but for a more elegant pork recipe, you can cut the tenderloin into Medallions, or "steaks".
Steps to make Brad's pork tenderloin medalions w/ lemon caper bearnaise sauce:
- Mix all ingredients for the pork in a zip lock bag. Add tenderloin. Seal and marinade in the fridge overnight.
- Remove from marinade and let air dry on a cutting board for a half hour. Heat 1 tbs oil in a LG fry pan over medium heat. Sear pork on all sides. Place in a baking dish. Bake at 450 for 25 minutes.
- Meanwhile, melt butter in a frying pan. Add onions. Season with a little salt and pepper. Let onions sweat off. When they just start to brown, add vinegar and sugar. Reduce heat to medium low. Stir constantly until nicely browned.
- In a saucepan, whisk sauce packet, milk and cream together. Add lemon juice and capers. Bring to a simmer stirring constantly until sauce thickens well.
- When pork is done, remove from oven. Tent with foil. Let rest 10 minutes. Slice pork into medalions.
- Plate onions. Arrange pork over the top. Add desired amount of sauce. Garnish with roasted asparagus and mango chutney. Serve immediately. Enjoy.
I'm always looking for new recipes and I found this one on a podcast This recipe is for people who like a strong lemony flavor. The lemon jumps out and bites you in the Looks great, will have to try this one, I currently make a variety of recipes using pork tenderloin "medallions". Transfer the pork medallions to the grill. Grill, turning once, until cooked through and tender. If any of the medallions begin to look dry drizzle with a bit of the sauce.
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