Steps to Make Any-night-of-the-week Brad's pork tenderloin medalions w/ lemon caper bearnaise sauce

Hello everybody, I hope you’re having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, brad's pork tenderloin medalions w/ lemon caper bearnaise sauce. One of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

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To begin with this recipe, we have to prepare a few ingredients. 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. Take For the pork
2. Take pork tenderloin
3. Take minced garlic
4. Take olive oil
5. Get white wine vinegar
6. Prepare worchestershire sauce
7. Take port wine
8. Make ready white pepper
9. Prepare ground ginger
10. Prepare For the onions
11. Get very large sweet onion
12. Take butter
13. Make ready white wine vinegar
14. Get brown sugar
15. Make ready For the sauce
16. Make ready bearnaise sauce mix
17. Prepare heavy cream
18. Take milk
19. Make ready fresh lemon juice
20. Get drained capers
21. Prepare Garnish
22. Get Roasted asparagus
23. Prepare Mango chutney

Steps 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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