Simple Way to Prepare Perfect Brad's pork tenderloin medalions w/ lemon caper bearnaise sauce

Hey everyone, it’s Brad, welcome to my recipe site. Today, I will show you a way 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 am going to make it a bit unique. This is gonna smell and look delicious.

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To begin with this particular recipe, we have to first prepare a few ingredients. 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 make Brad's pork tenderloin medalions w/ lemon caper bearnaise sauce:

1. Prepare For the pork
2. Get 1 1/4 lb pork tenderloin
3. Prepare 1 tsp minced garlic
4. Get 1 tbs olive oil
5. Prepare 1 tbs white wine vinegar
6. Prepare 2 tbs worchestershire sauce
7. Take 2 tbs port wine
8. Make ready 1 tsp white pepper
9. Prepare 1/2 tsp ground ginger
10. Make ready For the onions
11. Get 1 very large sweet onion
12. Make ready 2 tbs butter
13. Make ready 1 tbs white wine vinegar
14. Take 1 tbs brown sugar
15. Get For the sauce
16. Take 1 package bearnaise sauce mix
17. Take 1/4 cup heavy cream
18. Get 3/4 cup milk
19. Take 1 tbs fresh lemon juice
20. Make ready 1 tbs drained capers
21. Make ready Garnish
22. Get Roasted asparagus
23. Take 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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