Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way to make a special dish, brad's pork tenderloin medalions w/ lemon caper bearnaise sauce. It is one of my favorites food recipes. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Great recipe for Brad's pork tenderloin medalions w/ lemon caper bearnaise sauce. This dish is served on top of carmelized onion. And garnished with roasted asparagus and mango chutney.
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 is quick, it tastes yummy. It is enjoyed by millions daily. They are fine and they look fantastic. Brad's pork tenderloin medalions w/ lemon caper bearnaise sauce is something which I have loved my entire life.
To begin with this 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 it.
The ingredients needed to make Brad's pork tenderloin medalions w/ lemon caper bearnaise sauce:
- Take For the pork
- Prepare 1 1/4 lb pork tenderloin
- Get 1 tsp minced garlic
- Take 1 tbs olive oil
- Take 1 tbs white wine vinegar
- Prepare 2 tbs worchestershire sauce
- Get 2 tbs port wine
- Get 1 tsp white pepper
- Prepare 1/2 tsp ground ginger
- Prepare For the onions
- Get 1 very large sweet onion
- Get 2 tbs butter
- Get 1 tbs white wine vinegar
- Prepare 1 tbs brown sugar
- Get For the sauce
- Prepare 1 package bearnaise sauce mix
- Make ready 1/4 cup heavy cream
- Make ready 3/4 cup milk
- Prepare 1 tbs fresh lemon juice
- Get 1 tbs drained capers
- Make ready Garnish
- Get Roasted asparagus
- Get Mango chutney
And garnished with roasted asparagus and mango chutney. Brad's pork tenderloin medalions w/ lemon caper bearnaise sauce This dish is served on top of carmelized onion. The second time I made it, I doubled the sauce, added garlic, a pinch of sugar and capers and used alot less basil. The basil tends to overpower the flavor of the meat and sauce..
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.
I used milk with a little bit of sour cream chicken stock and fresh lemon juice for the sauce (doubled it of course) and. Pan-frying pork medallions is a terrific way to cook pork tenderloin. It only takes a minute and the meat turns out juicy and delicious every single time. This recipe for Pan-Fried Pork Medallions with Creamy Wine Sauce has become a reader favorite from my first cookbook, The Weeknight Dinner Cookbook. Combine the maple syrup, vinegar, and red pepper flakes in a small saucepan.
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