Hello everybody, it’s Louise, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive 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 is gonna smell and look delicious.
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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 particular recipe, we must 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:
- Make ready For the pork
- Get pork tenderloin
- Prepare minced garlic
- Make ready olive oil
- Prepare white wine vinegar
- Take worchestershire sauce
- Take port wine
- Prepare white pepper
- Get ground ginger
- Make ready For the onions
- Prepare very large sweet onion
- Take butter
- Make ready white wine vinegar
- Prepare brown sugar
- Take For the sauce
- Get bearnaise sauce mix
- Prepare heavy cream
- Make ready milk
- Make ready fresh lemon juice
- Make ready drained capers
- Take 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.
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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