Step-by-Step Guide to Prepare Quick Brad's pork tenderloin medalions w/ lemon caper bearnaise sauce

Hello everybody, it is Brad, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, brad's pork tenderloin medalions w/ lemon caper bearnaise sauce. It is one of my favorites food recipes. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

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To begin with this recipe, we have to first 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 can achieve that.

The ingredients needed to make Brad's pork tenderloin medalions w/ lemon caper bearnaise sauce:

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