Pork Medallions with Brandy Cream Sauce |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 4 |
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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. âJudy Armstrong, Prairieville, Louisiana Ingredients:
12 ounces uncooked linguine |
1 pound pork tenderloin, cut into 1-inch slices |
1/4 cup king arthur unbleached 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:
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.
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