Hello everybody, hope you are having an amazing day today. Today, I’m gonna show you how to prepare a special dish, brad's pork tenderloin medalions w/ lemon caper bearnaise sauce. One of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.
Great recipe for Brad's pork tenderloin medalions w/ lemon caper bearnaise sauce. This dish is served on top of carmelized onion. And garnished with roasted asparagus and mango chutney.
Brad's pork tenderloin medalions w/ lemon caper bearnaise sauce is one of the most popular of recent trending meals in the world. It is enjoyed by millions daily. It’s simple, it is quick, it tastes yummy. Brad's pork tenderloin medalions w/ lemon caper bearnaise sauce is something which I have loved my whole life. They’re nice and they look fantastic.
To begin with this particular recipe, we have to first prepare a few components. You can have brad's pork tenderloin medalions w/ lemon caper bearnaise sauce using 23 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Brad's pork tenderloin medalions w/ lemon caper bearnaise sauce:
- Get For the pork
- Prepare 1 1/4 lb pork tenderloin
- Take 1 tsp minced garlic
- Take 1 tbs olive oil
- Get 1 tbs white wine vinegar
- Make ready 2 tbs worchestershire sauce
- Get 2 tbs port wine
- Prepare 1 tsp white pepper
- Prepare 1/2 tsp ground ginger
- Take For the onions
- Take 1 very large sweet onion
- Prepare 2 tbs butter
- Make ready 1 tbs white wine vinegar
- Prepare 1 tbs brown sugar
- Prepare For the sauce
- Make ready 1 package bearnaise sauce mix
- Get 1/4 cup heavy cream
- Get 3/4 cup milk
- Take 1 tbs fresh lemon juice
- Make ready 1 tbs drained capers
- Prepare Garnish
- Take Roasted asparagus
- Prepare Mango chutney
Add stock and lemon juice to skillet. Add capers and lemon segments if desired. Season to taste with salt and pepper. Brad's pork tenderloin medalions w/ lemon caper bearnaise sauce This dish is served on top of carmelized onion.
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.
And garnished with roasted asparagus and mango chutney. The sauce is lemony and delicious with the tender pork and we all loved it. These pork medallions paired beautifully with the Lemon Basil Rice and Roasted Green Beans and Tomatoes Topped with Feta. Remove the silverskin from the pork tenderloin (click this link for instructions). Stir in the lemon juice, parsley and salt to taste.
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