Pork Medallions With Brandy Cream Sauce

• 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

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.
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.
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.

linguine, pork tenderloin, allpurpose, olive oil, butter, baby portobello mushrooms, green onions, garlic, heavy whipping cream, brandy, thyme, mustard, salt, pepper, cayenne pepper, tomatoes, parmesan cheese

Taken from www.tasteofhome.com/recipes/pork-medallions-with-brandy-cream-sauce/ (may not work)