Pork Medallions with Brandy Cream Sauce
TOTAL TIME: Prep: 25 min. Cook: 25 min.
YIELD: 4 servings.
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
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12 ounces uncooked linguine
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1 pound pork tenderloin, cut into 1-inch slices
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1/4 cup all-purpose flour
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2 tablespoons olive oil
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3 tablespoons butter, divided
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1-3/4 cups sliced baby portobello mushrooms
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5 green onions, thinly sliced
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2 garlic cloves, minced
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1-1/2 cups heavy whipping cream
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1/4 cup brandy
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2 tablespoons minced fresh thyme
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1 tablespoon Dijon mustard
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1/2 teaspoon salt
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1/2 teaspoon pepper
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1/4 teaspoon cayenne pepper
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2 plum tomatoes, seeded and chopped
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2 tablespoons shredded Parmesan cheese
Directions
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1.
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.
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2.
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.
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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.
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4.
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.
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