Brad's pork tenderloin medalions w/ lemon caper bearnaise sauce
Brad's pork tenderloin medalions w/ lemon caper bearnaise sauce

Hey everyone, hope you are having an incredible day today. Today, we’re going to prepare a special 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 bit tasty. This is gonna smell and look delicious.

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To begin with this particular 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 that.

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