Step-by-Step Guide to Prepare Award-winning Brad's pork tenderloin medalions w/ lemon caper bearnaise sauce
Hey everyone, hope you are having an incredible day today. Today, we're going to prepare a special dish, Easiest Way to Prepare Award-winning Brad's pork tenderloin medalions w/ lemon caper bearnaise sauce. One of my favorites food recipes. This time, I'm gonna make it a little bit tasty. This is gonna smell and look delicious.
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Many things affect the quality of taste from Brad's pork tenderloin medalions w/ lemon caper bearnaise sauce, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Brad's pork tenderloin medalions w/ lemon caper bearnaise sauce delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
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 that.
This dish is served on top of carmelized onion. And garnished with roasted asparagus and mango chutney.
Ingredients and spices that need to be Make ready to make Brad's pork tenderloin medalions w/ lemon caper bearnaise sauce:
- For the pork
- 1 1/4 lb pork tenderloin
- 1 tsp minced garlic
- 1 tbs olive oil
- 1 tbs white wine vinegar
- 2 tbs worchestershire sauce
- 2 tbs port wine
- 1 tsp white pepper
- 1/2 tsp ground ginger
- For the onions
- 1 very large sweet onion
- 2 tbs butter
- 1 tbs white wine vinegar
- 1 tbs brown sugar
- For the sauce
- 1 package bearnaise sauce mix
- 1/4 cup heavy cream
- 3/4 cup milk
- 1 tbs fresh lemon juice
- 1 tbs drained capers
- Garnish
- Roasted asparagus
- Mango chutney
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.
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