Brad's pork tenderloin medalions w/ lemon caper bearnaise sauce
Brad's pork tenderloin medalions w/ lemon caper bearnaise sauce

Hey everyone, hope you are having an amazing day. Today, we’re going to prepare a distinctive dish, brad's pork tenderloin medalions w/ lemon caper bearnaise sauce. It is one of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.

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To get started with this particular recipe, we must first prepare a few components. You can have brad's pork tenderloin medalions w/ lemon caper bearnaise sauce using 23 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Brad's pork tenderloin medalions w/ lemon caper bearnaise sauce:
  1. For the pork
  2. 1 1/4 lb pork tenderloin
  3. 1 tsp minced garlic
  4. 1 tbs olive oil
  5. 1 tbs white wine vinegar
  6. 2 tbs worchestershire sauce
  7. 2 tbs port wine
  8. 1 tsp white pepper
  9. 1/2 tsp ground ginger
  10. For the onions
  11. 1 very large sweet onion
  12. 2 tbs butter
  13. 1 tbs white wine vinegar
  14. 1 tbs brown sugar
  15. For the sauce
  16. 1 package bearnaise sauce mix
  17. 1/4 cup heavy cream
  18. 3/4 cup milk
  19. 1 tbs fresh lemon juice
  20. 1 tbs drained capers
  21. Garnish
  22. Roasted asparagus
  23. Mango chutney
Instructions to make Brad's pork tenderloin medalions w/ lemon caper bearnaise sauce:
  1. Mix all ingredients for the pork in a zip lock bag. Add tenderloin. Seal and marinade in the fridge overnight.
  2. 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.
  3. 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.
  4. 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.
  5. When pork is done, remove from oven. Tent with foil. Let rest 10 minutes. Slice pork into medalions.
  6. Plate onions. Arrange pork over the top. Add desired amount of sauce. Garnish with roasted asparagus and mango chutney. Serve immediately. Enjoy.

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