Hello everybody, it’s Louise, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, brad's pork tenderloin medalions w/ lemon caper bearnaise sauce. One of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.

Brad's pork tenderloin medalions w/ lemon caper bearnaise sauce is one of the most popular of current trending meals in the world. It is appreciated by millions every day. It’s simple, it’s quick, it tastes delicious. Brad's pork tenderloin medalions w/ lemon caper bearnaise sauce is something that I have loved my entire life. They are fine and they look wonderful.

To get started 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 cook it.

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

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