Brad's Pork Tenderloin Medalions W/ Lemon Caper Bearnaise Sauce (only 23 Ingredients)

Sherry M Watson
Ratings : 4.2 ⭐ from 632
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🗒️ 23 ingredients
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Today's feature is the brad's pork tenderloin medalions w/ lemon caper bearnaise sauce. This pleasing recipe is easy and quick to prepare.

All you require are 23 ingredients and the eagerness to follow 6 easy steps.

Brad's Pork Tenderloin Medalions W/ Lemon Caper Bearnaise Sauce (Only 23 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
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We trust that you’ve gained some valuable insights from this information. Now, let’s return to the preparation of the "brad's pork tenderloin medalions w/ lemon caper bearnaise sauce".

💡️ Once all the components are ready, you are ready to concoct brad's pork tenderloin medalions w/ lemon caper bearnaise sauce by following the 6 following instructions:


  • 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.

We're sure that by accurately following the recipe we've provided, from the ingredients to the steps, you'll achieve outstanding results.

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