Hello everybody, hope you are having an incredible day today. Today, we’re going to make a distinctive dish, brad's pork tenderloin medalions w/ lemon caper bearnaise sauce. One of my favorites food recipes. This time, I will make it a bit unique. This is gonna smell and look delicious.
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.
Brad's pork tenderloin medalions w/ lemon caper bearnaise sauce is one of the most well liked of current trending foods on earth. 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’ve loved my whole life. They are fine and they look fantastic.
To get started with this particular 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 cook that.
The ingredients needed to make Brad's pork tenderloin medalions w/ lemon caper bearnaise sauce:
- Make ready For the pork
- Get 1 1/4 lb pork tenderloin
- Prepare 1 tsp minced garlic
- Get 1 tbs olive oil
- Make ready 1 tbs white wine vinegar
- Prepare 2 tbs worchestershire sauce
- Make ready 2 tbs port wine
- Make ready 1 tsp white pepper
- Prepare 1/2 tsp ground ginger
- Make ready For the onions
- Get 1 very large sweet onion
- Prepare 2 tbs butter
- Take 1 tbs white wine vinegar
- Make ready 1 tbs brown sugar
- Make ready For the sauce
- Prepare 1 package bearnaise sauce mix
- Get 1/4 cup heavy cream
- Take 3/4 cup milk
- Make ready 1 tbs fresh lemon juice
- Get 1 tbs drained capers
- Get Garnish
- Make ready Roasted asparagus
- Get 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:
- 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.
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.
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