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Pork Medallions with Brandy Cream Sauce

Pork Medallions with Brandy Cream Sauce
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
4 ServingsPrep: 25 min. Cook: 25 min.

Ingredients

  • 12 ounces uncooked linguine
  • 1 pound Pork tenderloin, cut into 1-inch slices
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  • 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.
© Taste of Home 2013

2 of 2

Pork Medallions with Brandy Cream Sauce (continued)

Directions (continued)

  • 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. Yield: 4
  • servings.
Nutrition Facts: 1 serving equals 937 calories, 55 g fat (29 g saturated fat), 210 mg cholesterol, 577 mg sodium, 72 g carbohydrate, 4 g fiber, 39 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
© Taste of Home 2013