Recipe: Yummy Brad's pork tenderloin medalions w/ lemon caper bearnaise sauce

Brad's pork tenderloin medalions w/ lemon caper bearnaise sauce. Chef Joe finishes up his pork tenderloin medallions in a lemon caper sauce with roast green beans and tomatoes, and it looks fantastic! Sauteed Pork Tenderloin Medallions with Lemon-Garlic Sauce. I would love to get the recipe for Pork Medallions with Lemon Garlic Sauce, but the recipe shown here is for Peppered Pork Chops even though the comments are all.

Pork tenderloin is well-seasoned and cooked with a wonderful, rich mustard sauce in this easy recipe. Transfer the pork medallions to the grill. Grill, turning once, until cooked through and tender. You can have Brad's pork tenderloin medalions w/ lemon caper bearnaise sauce using 23 ingredients and 6 steps. Here is how you cook it.

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

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

If any of the medallions begin to look dry drizzle with a bit of the sauce. To serve, place medallions on plates and top with a couple of spoonfuls of the sauce. Pan-seared pork tenderloin is perfect when sliced and served over salad, roasted potatoes, in a wrap, or as a hearty appetizer on its own. You could cook the tenderloin and then slice it, but then you would miss the crispy seared coating that touches every corner of these two-bite wonders.

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

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..

This is the perfect pork medallions recipe to keep up your sleeve for picky eaters, unexpected dinner guests, and when you just feel the need to show off. You're fancy with pork sauce and you know it. I can also say with certainty that both white wine and IPA go very well with this pork medallion recipe. Be the first to review this recipe. Then put pork pieces on top of veggies.