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..."
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
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