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

Name: Brad's pork tenderloin medalions w/ lemon caper bearnaise sauce
Cuisine: American
Ingredients: For the pork; 1 1/4 lb pork tenderloin; 1 tsp minced garlic; 1 tbs olive oil; 1 tbs white wine vinegar; 2 tbs worchestershire sauce; 2 tbs port wine; 1 tsp white pepper; 1/2 tsp ground ginger; For the onions; 1 very large sweet onion; 2 tbs butter; 1 tbs white wine vinegar; 1 tbs brown sugar; For the sauce; 1 package bearnaise sauce mix; 1/4 cup heavy cream; 3/4 cup milk; 1 tbs fresh lemon juice; 1 tbs drained capers; Garnish; Roasted asparagus; Mango chutney

wingmaster835 @wingmaster

Sequim Washington

This dish is served on top of carmelized onion. And garnished with roasted asparagus and mango chutney.

wingmaster835 @wingmaster

Sequim Washington

This dish is served on top of carmelized onion. And garnished with roasted asparagus and mango chutney.

Saved

Ingredients

For the pork
1 1/4 lbpork tenderloin
1 tspminced garlic
1 tbsolive oil
1 tbswhite wine vinegar
2 tbsworchestershire sauce
2 tbsport wine
1 tspwhite pepper
1/2 tspground ginger
For the onions
1very large sweet onion
2 tbsbutter
1 tbswhite wine vinegar
1 tbsbrown sugar
For the sauce
1 packagebearnaise sauce mix
1/4 cupheavy cream
3/4 cupmilk
1 tbsfresh lemon juice
1 tbsdrained capers
Garnish
Roasted asparagus
Mango chutney

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Steps

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.

Saved

Cooksnaps

Saved

wingmaster835 @wingmaster

on September 12, 2018 03:19

Sequim Washington

cooking is a passion of mine. I started when I was very young and I had to drag a milk crate around to see over the counter. taught by a career cook (my grandmother ). I have always tried to push the boundaries of conventional cooking. I prefer cooking wild game. when I can get my hands on it, but fish is more readily available for me. I raise and butcher most of the livestock that I use for my conventional recipes. I hope everyone can find a few recipes they like in my list.

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Pork Tenderloin Lemon Onion Mango Ginger Asparagus Pepper Pork Butter Sweet Onion Garlic Wine

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

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

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