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

Hey everyone, it's me again, Dan, welcome to our recipe site. Today, we're going to prepare a distinctive dish, Brad's pork tenderloin medalions w/ lemon caper bearnaise sauce. One of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.

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To begin with this recipe, we have to first prepare a few components. 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 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:

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

Steps to make 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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