Pork Medallions with Brandy Cream Sauce

Pork Medallions with Brandy Cream Sauce
Pork Medallions with Brandy Cream Sauce

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 12

    ounces uncooked linguine

  • 1

    pork tenderloin (1 pound), cut into 1-inch slices

  • 1/4

    cup all-purpose flour

  • 2

    tablespoons olive oil

  • 3

    tablespoons butter, divided

  • 1-3/4

    cups sliced baby portobello mushrooms

  • 5

    green onions, thinly sliced

  • 2

    garlic cloves, minced

  • 1-1/2

    cups heavy whipping cream

  • 1/4

    cup brandy

  • 2

    tablespoons minced fresh thyme

  • 1

    tablespoon Dijon mustard

  • 1/2

    teaspoon salt

  • 1/2

    teaspoon pepper

  • 1/4

    teaspoon cayenne pepper

  • 2

    plum tomatoes, seeded and chopped

  • 2

    tablespoons shredded Parmesan cheese

Directions

Cook linguine according to package directions. Meanwhile, flatten pork slices to 1/4-in. thickness. Place flour in a large resealable plastic bag. Add pork, a few pieces at a time, and shake to coat. In a large skillet over medium-high heat, cook pork in oil and 2 tablespoons butter in batches for 3-4 minutes on each side or until juices run clear. Set aside and keep warm. In the same skillet, saute mushrooms and onions in remaining butter until tender. Add garlic; cook 1 minute longer. Add the cream, brandy, thyme, mustard, salt, pepper and cayenne. Bring to a boil; cook until liquid is reduced by half, about 8 minutes. Drain linguine. Stir tomatoes into sauce mixture; add pork and heat through. Serve with linguine and sprinkle with cheese.

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