How to Make Quick Brad's pork tenderloin medalions w/ lemon caper bearnaise sauce

Hey everyone, it’s Jim, welcome to my recipe site. Today, we’re going to make 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 little bit tasty. This is gonna smell and look delicious.

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To get started with this recipe, we must 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 it.

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

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