Pork Medallions with Brandy Cream Sauce

24 oz linguine
2 lbs pork tenderloin
½ cup flour
¼ cup olive oil
½ stick butter, divided
8 oz sliced baby portabellos
1 bunch green onions, thinly sliced
4 garlic cloves, minced
3 cups heavy whipping cream
½ cup brandy
2 TBSP dried thyme
2 TBSP Dijon mustard
1 tsp salt
1 tsp pepper
½ tsp cayenne
1 cup grape tomatoes, halved
1/4 cup grated Parmesan cheese

Cook linguine per package directions. Cut pork into 1 inch slices, pound to ¼ inch thickness, then cut into quarters. Place flour in gallon Ziploc and add pork a few at a time and shake to coat. Add oil and half the butter to a Dutch oven. Cook the pork over medium high heat until juices run clear. Remove and keep warm. Add remaining butter to Dutch oven. Sauté the mushrooms and onions until tender. Add garlic and cook one minute longer. Add cream, brandy, mustard, and seasonings. Bring to a boil, cook until liquid is reduced by half. Stir in tomatoes, add back the pork, and heat through. Serve with linguine, sprinkle with cheese.