Hello everybody, I hope you are having an incredible day today. Today, we’re going to make a distinctive 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 little bit tasty. This will be really 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 enjoyed by millions every day. It is simple, it’s fast, it tastes delicious. Brad's pork tenderloin medalions w/ lemon caper bearnaise sauce is something that I’ve loved my whole life. They’re fine and they look wonderful.

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

Steps 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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