Brad's pork tenderloin medalions w/ lemon caper bearnaise sauce. And garnished with roasted asparagus and mango chutney. Brad's pork tenderloin medalions w/ lemon caper bearnaise sauce This dish is served on top of carmelized onion. And garnished with roasted asparagus and mango chutney. Brad's pork tenderloin medalions w/ lemon caper bearnaise sauce

You can have Brad's pork tenderloin medalions w/ lemon caper bearnaise sauce using 23 ingredients and 6 steps. Here is how you cook it.

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

Add half of the pork to the hot oil and cook until golden brown and just cooked through. Stir in parsley; spoon sauce over medallions. Season with herbs, dried spices, salt, and pepper. Lay the basil leaves atop the pork loin.

Brad's pork tenderloin medalions w/ lemon caper bearnaise sauce step by step

  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..

How to Make Perfect Brad's pork tenderloin medalions w/ lemon caper bearnaise sauce; Recipe: Yummy Easy Bake Salmon With Vegetables; Recipe: Yummy Bacon, Peas, and Pasta Salad; Ingredients of Mac And Cheese Crockpot. Apple & Cornbread Stuffed Pork Loin. Juicy pork tenderloin served with a creamy Mushroom Marsala Sauce that's SO GOOD it will take serious self control not to the lick the plate! This is one of those recipes that is easy enough for midweek but fancy enough for company. Cooking the pork tenderloin whole keeps this lean healthy cut of pork lovely and juicy!