Hey everyone, 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. For mine, I am going to make it a bit tasty. 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 meals on earth. It’s enjoyed by millions every day. It’s simple, it’s fast, it tastes yummy. They are fine and they look fantastic. Brad's pork tenderloin medalions w/ lemon caper bearnaise sauce is something which I’ve loved my entire life.

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