Ingredients
12 ounces uncooked linguine1 pound pork tenderloin, cut into 1-inch slices1/4 cup all-purpose flour2 tablespoons olive oil3 tablespoons butter, divided1-3/4 cups sliced baby portobello mushrooms5 green onions, thinly sliced2 garlic cloves, minced1-1/2 cups heavy whipping cream1/4 cup brandy2 tablespoons minced fresh thyme1 tablespoon Dijon mustard1/2 teaspoon salt1/2 teaspoon pepper1/4 teaspoon cayenne pepper2 plum tomatoes, seeded and chopped2 tablespoons shredded Parmesan cheese
Preparation
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.
