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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). Remove the pork to a serving platter, then stir the lemon zest and capers into the simmering sauce.
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Ingredients for Brad's pork tenderloin medalions w/ lemon caper bearnaise sauce:
- Require for For the pork
- You need 1 1/4 lb of pork tenderloin
- Take 1 tsp of minced garlic
- Take 1 tbs of olive oil
- Give 1 tbs - white wine vinegar
- Make ready 2 tbs worchestershire sauce
- Provide 2 tbs port wine
- Need 1 tsp for white pepper
- Provide 1/2 tsp - ground ginger
- Give of For the onions
- Need 1 for very large sweet onion
- Need 2 tbs - butter
- Need 1 tbs for white wine vinegar
- Make ready 1 tbs of brown sugar
- Give - For the sauce
- Make ready 1 package for bearnaise sauce mix
- Prepare 1/4 cup heavy cream
- Require 3/4 cup - milk
- Need 1 tbs of fresh lemon juice
- Need 1 tbs - drained capers
- Make ready Garnish
- Require Roasted asparagus
- Require of Mango chutney
Grilled Pork Tenderloin Medallions is a delicious and easy recipe with a marinade made from garlic, maple syrup, lemon juice, and herbs. Grilled Pork Tenderloin medallions is an easy recipe for any time of the year, but it's especially useful in summer. Transfer the pork medallions to the grill. Grill, turning once, until cooked through and tender.
Brad's pork tenderloin medalions w/ lemon caper bearnaise sauce process:
- 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 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. To cut the pork medallions, the first thing you need to do is clean the whole tenderloin. 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.
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