Hey everyone, it is me again, Dan, 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. It is one of my favorites food recipes. This time, I will make it a 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 recent trending meals in the world. It’s enjoyed by millions daily. It’s easy, it is fast, it tastes yummy. Brad's pork tenderloin medalions w/ lemon caper bearnaise sauce is something that I have loved my whole life. They are fine and they look wonderful.

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