Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to make a special dish, brad's pork tenderloin medalions w/ lemon caper bearnaise sauce. One of my favorites. For mine, I am going to 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 favored of recent trending meals in the world. It is easy, it is quick, it tastes delicious. It is appreciated by millions every day. They are nice and they look fantastic. Brad's pork tenderloin medalions w/ lemon caper bearnaise sauce is something that I’ve loved my entire life.
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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 that.
The ingredients needed to make Brad's pork tenderloin medalions w/ lemon caper bearnaise sauce:
- Get For the pork
- Get 1 1/4 lb pork tenderloin
- Prepare 1 tsp minced garlic
- Prepare 1 tbs olive oil
- Make ready 1 tbs white wine vinegar
- Get 2 tbs worchestershire sauce
- Take 2 tbs port wine
- Make ready 1 tsp white pepper
- Make ready 1/2 tsp ground ginger
- Prepare For the onions
- Make ready 1 very large sweet onion
- Take 2 tbs butter
- Make ready 1 tbs white wine vinegar
- Prepare 1 tbs brown sugar
- Get For the sauce
- Prepare 1 package bearnaise sauce mix
- Take 1/4 cup heavy cream
- Make ready 3/4 cup milk
- Take 1 tbs fresh lemon juice
- Prepare 1 tbs drained capers
- Prepare Garnish
- Make ready Roasted asparagus
- Get Mango chutney
The lemon jumps out and bites you in the Also, because it was just the two of us (my kids ate the pork without the sauce) I cut the butter by two. To cut the pork medallions, the first thing you need to do is clean the whole tenderloin. If the ends of the lion of tapered off, they don't make the greatest I made the pork tenderloin medalions in white sauce. It was delicious and my guests love it.
Instructions to make Brad's pork tenderloin medalions w/ lemon caper bearnaise sauce:
- Mix all ingredients for the pork in a zip lock bag. Add tenderloin. Seal and marinade in the fridge overnight.
- 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.
- 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.
- 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.
- When pork is done, remove from oven. Tent with foil. Let rest 10 minutes. Slice pork into medalions.
- Plate onions. Arrange pork over the top. Add desired amount of sauce. Garnish with roasted asparagus and mango chutney. Serve immediately. Enjoy.
But two medallions were enough for them. Meanwhile, in small saucepan stir together preserves, vinegar, catsup, horseradish, soy sauce and. In a large nonstick skillet heat oil over medium-high heat. Return pork and accumulated juices to skillet. Spoon sauce over pork to serve.
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