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We hope you got insight from reading it, now let’s go back to brad's pork tenderloin medalions w/ lemon caper bearnaise sauce recipe. You can cook 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 prepare Brad's pork tenderloin medalions w/ lemon caper bearnaise sauce:
- Take For the pork
- Provide 1 1/4 lb pork tenderloin
- Take 1 tsp minced garlic
- Take 1 tbs olive oil
- Use 1 tbs white wine vinegar
- Get 2 tbs worchestershire sauce
- Get 2 tbs port wine
- Use 1 tsp white pepper
- Use 1/2 tsp ground ginger
- Use For the onions
- Provide 1 very large sweet onion
- Get 2 tbs butter
- Get 1 tbs white wine vinegar
- Use 1 tbs brown sugar
- You need For the sauce
- You need 1 package bearnaise sauce mix
- Provide 1/4 cup heavy cream
- Prepare 3/4 cup milk
- Take 1 tbs fresh lemon juice
- You need 1 tbs drained capers
- Provide Garnish
- You need Roasted asparagus
- Provide Mango chutney
Instructions 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.
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