Hey everyone, it is Louise, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, brad's pork tenderloin medalions w/ lemon caper bearnaise sauce. It is one of my favorites. For mine, 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 favored of current trending foods on earth. It’s simple, it’s quick, it tastes yummy. It is appreciated by millions daily. They are fine and they look fantastic. Brad's pork tenderloin medalions w/ lemon caper bearnaise sauce is something that I’ve loved my entire life.

To get started with this recipe, we have to 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 it.

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

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

Steps 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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