Hello everybody, it is Jim, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, brad's pork tenderloin medalions w/ lemon caper bearnaise sauce. It is one of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.
Brad's pork tenderloin medalions w/ lemon caper bearnaise sauce is one of the most well liked of current trending meals in the world. It’s easy, it is quick, it tastes delicious. It’s appreciated by millions daily. They are nice and they look fantastic. Brad's pork tenderloin medalions w/ lemon caper bearnaise sauce is something which I have loved my entire life.
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.
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 cook that.
The ingredients needed to make Brad's pork tenderloin medalions w/ lemon caper bearnaise sauce:
- Prepare For the pork
- Prepare 1 1/4 lb pork tenderloin
- Make ready 1 tsp minced garlic
- Get 1 tbs olive oil
- Prepare 1 tbs white wine vinegar
- Make ready 2 tbs worchestershire sauce
- Get 2 tbs port wine
- Make ready 1 tsp white pepper
- Make ready 1/2 tsp ground ginger
- Prepare For the onions
- Prepare 1 very large sweet onion
- Take 2 tbs butter
- Take 1 tbs white wine vinegar
- Make ready 1 tbs brown sugar
- Make ready For the sauce
- Take 1 package bearnaise sauce mix
- Prepare 1/4 cup heavy cream
- Take 3/4 cup milk
- Get 1 tbs fresh lemon juice
- Make ready 1 tbs drained capers
- Take Garnish
- Take Roasted asparagus
- Make ready 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.
Steps 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. Add wine and lemon juice to skillet and bring to a boil, scraping up browned bits from bottom of pan with a wooden spoon. Remove from heat; stir in butter and parsley. Return pork to pan and warm through, turning slices to coat with sauce. Press pepper onto both sides of pork pieces.
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