Hello everybody, it’s Louise, welcome to our recipe site. Today, we’re going to make a special dish, brad's pork tenderloin medalions w/ lemon caper bearnaise sauce. It is one of my favorites. This time, 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 popular of current trending meals in the world. It’s simple, 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 which I have loved my entire life. They are nice and they look fantastic.

The sauce is lemony and delicious with the tender pork and we all loved it. These pork medallions paired beautifully with the Lemon Basil Rice and Roasted Green Beans Remove the silverskin from the pork tenderloin (click this link for instructions). Sauteed Pork Tenderloin Medallions with Lemon-Garlic Sauce.

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 that.

The ingredients needed to make Brad's pork tenderloin medalions w/ lemon caper bearnaise sauce:

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

To serve, place medallions on plates and top with a couple of spoonfuls of the sauce. I'm always looking for new recipes and I found this one on a podcast from This recipe is for people who like a strong lemony flavor. 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.

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.

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. But two medallions were enough for them. A different way to serve pork tenderloin. The tangy taste of wine & lemon juice is definately different.

So that’s going to wrap this up for this special food brad's pork tenderloin medalions w/ lemon caper bearnaise sauce recipe. Thanks so much for reading. I’m confident that you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!