How to Make Cashew Cream Alfredo

Alfredo Medallions

This vegan cashew alfredo sauce gets its creamy texture from blended cashews instead of butter and cream!

Recipe Summary Alfredo Medallions

Pork tenderloin medallions with Alfredo sauce make an easy but tasty meal and it's ready in less than half an hour! Serve over freshly boiled red potatoes for a delicious gluten-free meal.

Ingredients | Cashew Cream Alfredo

Salt and pepper to taste

¼ teaspoon onion powder

¼ teaspoon garlic powder

⅛ teaspoon cayenne pepper

1 (16 ounce) pork tenderloin, cut crosswise into 1/2-inch thick slices

2 tablespoons butter

2 tablespoons extra virgin olive oil

½ cup white wine

1 teaspoon fresh thyme leaves

1 (15 ounce) jar Classico® Fresh Alfredo Sauce

1 teaspoon grated lemon zest

1 tablespoon capers, drained

Directions

Mix together salt, pepper, onion powder, garlic powder, and cayenne. Sprinkle evenly over each side of the pork slices.

Heat butter and olive oil in a 13-inch skillet over medium-high heat. Add pork medallions and brown on both sides until pork is almost done (about 4 minutes per side). Remove from skillet; cover to keep warm.

Pour wine and thyme into the skillet. Simmer over medium-high heat until wine is reduced by half.

Pour Alfredo sauce into wine reduction; stir in lemon zest and capers. Stir until sauce is heated through. Place pork slices into the sauce and heat until internal temperature reaches 145 degrees F.

Info | Cashew Cream Alfredo

prep: 15 mins cook: 15 mins total: 30 mins Servings: 4 Yield: 4 servings

TAG : Alfredo Medallions

Trusted Brands: Recipes and Tips, Classico® Pasta Sauce,