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23 ingredients, 6 steps, cooking Brad's pork tenderloin medalions w/ lemon caper bearnaise sauce

Good Morning mother, at this time you get cook recipe Brad's pork tenderloin medalions w/ lemon caper bearnaise sauce with 23 ingredients and 6 steps. Next this is how to prepare, please read carefully.

In cooking there are some level that must be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to culinary is ready to be served and tasted. Make sure you has enough time and not is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 23 ingredients and 6 stages of easy cooking Brad's pork tenderloin medalions w/ lemon caper bearnaise sauce.

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

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

If all cooking materials Brad's pork tenderloin medalions w/ lemon caper bearnaise sauce it’s ready, We’re going into the cooking stage. Below is how to serving with relaxing.

Step by Step Cooking 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.
   
7. Finish and Enjoy.

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