Hey everyone, I hope you are having an amazing day today. Today, we’re going to prepare a special dish, brad's pork tenderloin medalions w/ lemon caper bearnaise sauce. One of my favorites. This time, I am going to make it a bit tasty. 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 foods on earth. It’s enjoyed by millions daily. It’s easy, it’s fast, it tastes yummy. They are nice and they look wonderful. Brad's pork tenderloin medalions w/ lemon caper bearnaise sauce is something which I have loved my entire life.

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To begin with this recipe, we have to 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 it.

The ingredients needed to make Brad's pork tenderloin medalions w/ lemon caper bearnaise sauce:

1. Make ready For the pork
2. Prepare 1 1/4 lb pork tenderloin
3. Make ready 1 tsp minced garlic
4. Get 1 tbs olive oil
5. Take 1 tbs white wine vinegar
6. Prepare 2 tbs worchestershire sauce
7. Get 2 tbs port wine
8. Make ready 1 tsp white pepper
9. Prepare 1/2 tsp ground ginger
10. Make ready For the onions
11. Make ready 1 very large sweet onion
12. Take 2 tbs butter
13. Make ready 1 tbs white wine vinegar
14. Prepare 1 tbs brown sugar
15. Take For the sauce
16. Make ready 1 package bearnaise sauce mix
17. Get 1/4 cup heavy cream
18. Take 3/4 cup milk
19. Make ready 1 tbs fresh lemon juice
20. Get 1 tbs drained capers
21. Make ready Garnish
22. Get Roasted asparagus
23. Get Mango chutney

The lemon jumps out and bites you in the Also, because it was just the two of us (my kids ate the pork without the sauce) I cut the butter by two. To cut the pork medallions, the first thing you need to do is clean the whole tenderloin. If the ends of the lion of tapered off, they don't make the greatest I made the pork tenderloin medalions in white sauce. It was delicious and my guests love it.

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.

But two medallions were enough for them. Meanwhile, in small saucepan stir together preserves, vinegar, catsup, horseradish, soy sauce and. In a large nonstick skillet heat oil over medium-high heat. Return pork and accumulated juices to skillet. Spoon sauce over pork to serve.

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