Pork Medallions with Brandy Cream Sauce

Name: Pork Medallions with Brandy Cream Sauce
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 4 servings
Cuisine: Europe, Italian
Ingredients: 12 ounces uncooked linguine; 1 pound pork tenderloin, 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

Total Time Prep: 25 min. Cook: 25 min.

Yield 4 servings

Contest Winner

Test Kitchen Approved

I adapted this easy, elegant main dish from a recipe my mother-in-law cooked for our family. Cayenne lends a bit of heat to its rich, creamy sauce. —Judy Armstrong, Prairieville, Louisiana

Ingredients

12 ounces uncooked linguine
1 pound pork tenderloin, 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 shallow dish. Add pork, a few pieces at a time, and turn to coat.
In a large skillet over medium-high heat, cook pork in oil and 2 tablespoons butter in batches until juices run clear, 3-4 minutes on each side. 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.

Nutrition Facts

1 serving: 937 calories, 55g fat (29g saturated fat), 210mg cholesterol, 577mg sodium, 72g carbohydrate (5g sugars, 4g fiber), 39g protein.

I adapted this easy, elegant main dish from a recipe my mother-in-law cooked for our family. Cayenne lends a bit of heat to its rich, creamy sauce. —Judy Armstrong, Prairieville, Louisiana

Recipe Creator