PORK MEDALLIONS IN CREAM SAUCE RECIPES

Name: Pork Medallions with Brandy Cream Sauce
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 4 servings.
Cuisine: Europe, Italian
Ingredients: 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

PORK MEDALLIONS WITH BRANDY CREAM SAUCE RECIPE: HOW TO MAKE IT

Pork Medallions with Brandy Cream Sauce Recipe: How to Make It image

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

Provided by Taste of Home

Categories Dinner

Total Time 50 minutes

Prep Time 25 minutes

Cook Time 25 minutes

Yield 4 servings.

Number Of Ingredients 17

Ingredients

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

Steps:

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., 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., 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., Drain linguine. Stir tomatoes into sauce mixture; add pork and heat through. Serve with linguine and sprinkle with cheese.

Nutrition Facts : Calories 937 calories, FatContent 55g fat (29g saturated fat), CholesterolContent 210mg cholesterol, SodiumContent 577mg sodium, CarbohydrateContent 72g carbohydrate (5g sugars, FiberContent 4g fiber), ProteinContent 39g protein.

PORK MEDALLIONS WITH CREAMY CILANTRO SAUCE RECIPE | MYRECIPES

Pork Medallions with Creamy Cilantro Sauce Recipe | MyRecipes image

Pork Medallions with Creamy Cilantro Sauce is nice enough for company and family-friendly for busy weeknights, too. Swap in parsley for cilantro if you prefer.

Provided by MyRecipes

Total Time 31 minutes

Prep Time 5 minutes

Cook Time 26 minutes

Yield Serves: 6

Number Of Ingredients 9

Ingredients

2 pork tenderloins, about 1 1/4 lb. each
Salt and pepper
2 tablespoons unsalted butter
2 tablespoons vegetable oil
¼ cup dry white wine
1 cup low-sodium chicken broth
¼ cup heavy cream
1 tablespoon Dijon mustard
¼ cup chopped cilantro

Steps:

Preheat oven to 325°F. Cut each tenderloin into 6 2-inch slices and pound to 3/4-inch thickness. Season both sides with salt and pepper.
Melt butter with oil in a large skillet over medium-high heat. Working in batches, add pork and cook until lightly browned, about 1 minute per side. Place on a rimmed baking sheet and transfer to oven. Cook until internal temperature is 145°F, 18 to 20 minutes.
Pour off fat from skillet, increase heat to high and add wine. Boil rapidly, scraping up browned bits, until reduced to 1 Tbsp., about 2 minutes. Add broth and cream. Bring to a simmer over medium-high heat and cook, stirring, until thickened, 10 to 12 minutes. Remove from heat and stir in mustard and cilantro. Taste and season with salt and pepper. Serve sauce over medallions.

Nutrition Facts : Calories 354 calories, CarbohydrateContent 2 g, CholesterolContent 146 mg, FatContent 19 g, ProteinContent 41 g, SaturatedFatContent 7 g, SodiumContent 365 mg

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