Preview

Pork medallions flambéed in cognac, fresh mushroom with cream sauce and linguine |

Pork

Pork tenderloin medallions sautéed and then flambéed with Cognac, cream sauce with sauté button mushrooms and shiitake, served on a bed of linguine.

Note

Use a variety of fresh mushrooms for this recipe: shiitake, portobello, oyster... Also, once you have flambeed the dish, don't hesitate and taking the pieces of pork out and re-adding them towards the end of the reduction of the sauce to keep them moist and juicy.

Ingredients

Recipe for 4 servings

For the pork and mushroom sauce

500 Gr

Pork tenderloin

200 Gr

Mushroom

1 Clove(s)

Garlic

100 Gr

Shallot

2 Sprig(s)

Thyme

60 Ml

Cognac

200 Ml

35% cooking cream

For the linguine

300 Gr

Linguine

4 Sprig(s)

Parsley

Vegetable oil

Pork medallions flambéed in Cognac, fresh mushroom with cream sauce and linguine |

Preparation time: 30 min

Preheat your four at 400 °F

General preparation

Chop the shallot. Chop the thyme. Chop the parsley. Slice the mushrooms. Finely chop garlic. Cut the pork tenderloin into medallions 1 inch thick slices.
For the linguine

In a big pot of salty boiling water, cook the pasta for 7 minutes. Strain the excess water, add some good quality olive oil, salt and pepper to give the pasta more flavor and to ensure they don't stick together without getting rid of the starch on the pasta.
Pork and mushroom sauce preparation

Season the pork medallions with salt and pepper on both sides. In a pan, drizzle some canola oil and sear them, 2 minutes per side. Transfer on a tray. In the same pan, add mushrooms and sauté over high heat. Add a pinch of salt and a pinch of pepper. Add the chopped garlic, shallots and fresh thyme. Return the pork into the pan, pour the brandy and flambé. Add cream and let simmer 6-8 minutes. Adjust seasoning with salt and pepper.
To serve

Put the linguine in the middle of the plate and the pork medallions around. Pour the mushroom sauce on the pork and garnish with parsley leaves.