Pork Medallions with Brandy Cream Sauce Recipe
Pork Medallions with Brandy Cream Sauce Recipe photo by Taste of Home
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Pork Medallions with Brandy Cream Sauce Recipe

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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
TOTAL TIME: Prep: 25 min. Cook: 25 min.
MAKES:4 servings
TOTAL TIME: Prep: 25 min. Cook: 25 min.
MAKES: 4 servings


  • 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

Nutritional Facts

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


  1. 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.
  2. 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.
  3. 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.
  4. Drain linguine. Stir tomatoes into sauce mixture; add pork and heat through. Serve with linguine and sprinkle with cheese. Yield: 4 servings.
Originally published as Pork Medallions with Brandy Cream Sauce in Simple & Delicious December/January 2012, p37

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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mmcloed User ID: 5257383 212966
Reviewed Jul. 7, 2013

"I wish I could say I screwed something up with this recipe that caused it to not turn out as everyone says, but that just wasn't the case. Was not impressed :("

cmstoy User ID: 3410406 121170
Reviewed Apr. 2, 2012


MaryNovotny User ID: 3615804 151442
Reviewed Mar. 5, 2012

"My husband deemed this recipe "company worthy". I agree."

Lisa2025 User ID: 6182477 196897
Reviewed Jan. 18, 2012

"I have made this twice now and my family loves this (in my house, when all of us like something, it's cause for celebration!) I used 1/8 t of cayenne and substituted sherry cooking wine for brandy, with terrific results. Next time I may not reduce the sauce by 1/2 as directed - I felt like there needed to be more sauce."

krysatl User ID: 3950805 196568
Reviewed Jan. 5, 2012

"I made this Awesome recipe and my husband and our friends think I'm the best cook ever! Thanks to you, Tof H. You certainly do it for me, You make me lcook like a pro with all the tried and proven recipes that you publish."

PatientCook User ID: 6258126 114838
Reviewed Dec. 29, 2011

"The level of heat was pretty significant. Dijon gave this sauce a very good flavor which fit well with the mushrooms. A favorite in my book!"

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