Hey everyone, hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, brad's pork tenderloin medalions w/ lemon caper bearnaise sauce. It is one of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.
Brad's pork tenderloin medalions w/ lemon caper bearnaise sauce is one of the most favored of current trending foods in the world. It’s enjoyed by millions daily. It is simple, it’s fast, it tastes yummy. Brad's pork tenderloin medalions w/ lemon caper bearnaise sauce is something which I’ve loved my whole life. They are fine and they look wonderful.
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 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:
- Make ready For the pork
- Take 1 1/4 lb pork tenderloin
- Take 1 tsp minced garlic
- Get 1 tbs olive oil
- Get 1 tbs white wine vinegar
- Prepare 2 tbs worchestershire sauce
- Prepare 2 tbs port wine
- Make ready 1 tsp white pepper
- Take 1/2 tsp ground ginger
- Take For the onions
- Make ready 1 very large sweet onion
- Prepare 2 tbs butter
- Make ready 1 tbs white wine vinegar
- Prepare 1 tbs brown sugar
- Get For the sauce
- Get 1 package bearnaise sauce mix
- Take 1/4 cup heavy cream
- Make ready 3/4 cup milk
- Prepare 1 tbs fresh lemon juice
- Take 1 tbs drained capers
- Get Garnish
- Take Roasted asparagus
- Get Mango chutney
Add pork, a few pieces at a time, and turn to coat. In a large nonstick skillet over medium heat, cook pork in butter and oil in batches until juices run clear. Season pork with salt and pepper. Transfer to plates and keep warm.
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.
Add stock and lemon juice to skillet. Add capers and lemon segments if desired. Season to taste with salt and pepper. Press pepper onto both sides of pork pieces. The sauce is lemony and delicious with the tender pork and we all loved it.
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