Hey everyone, hope you’re having an amazing 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. For mine, I am going to 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 current trending foods on earth. It’s easy, it’s quick, it tastes yummy. It is enjoyed by millions every day. Brad's pork tenderloin medalions w/ lemon caper bearnaise sauce is something that I have loved my whole life. They are nice and they look fantastic.

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