Hello everybody, hope you’re having an incredible day today. Today, I will show you a way to prepare a special dish, brad's pork tenderloin medalions w/ lemon caper bearnaise sauce. One of my favorites food recipes. This time, I will make it a little 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 on earth. It is enjoyed by millions every day. It is easy, it’s quick, it tastes yummy. They are fine and they look wonderful. Brad's pork tenderloin medalions w/ lemon caper bearnaise sauce is something which I have loved my entire life.

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 can achieve it.

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

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