Creamy Cajun Spicy sauce recipe needed!!?

I once had the most divine blackened pork tenderloin with some sort of cajun/spicy cream sauce. The sauce was a light orange/peach color, it was served warm over the sliced pork. It was not especially thick but it wasn't thin either. I would love to find a recipe like that, I can figure out the blackened pork but I need help with the sauce, any ideas?Creamy Cajun Spicy sauce recipe needed!!?
CAJUN CHICKEN PASTA





SAUCE (do after chicken) :





3 tbsp. butter


3 tbsp. flour


2 c. milk


1 c. cream





OR





4 tbsp. butter


3 tbsp. flour


2 1/2 c. skim milk


1 c. cream





Melt butter; add flour and whisk. Add milk and cream all at once. Whisk on medium high (don't scald over) until smooth. Let boil while whisking constantly and let thicken.





BLACKENED CHICKEN (do first) :





1 tbsp. sweet paprika


2 1/2 tsp. salt (or less)


1 tsp. onion powder


1 tsp. garlic powder


1 tsp. ground red pepper (preferably cayenne)


3/4 tsp. white pepper


3/4 tsp. black pepper


1/2 tsp. dried thyme leaves


1/2 tsp. dried oregano leaves


6-8 chicken breast halves (skinless/boneless) - salt each piece lightly


Diced green onions, diced tomatoes and diced olives





Heat large cast iron skillet over very high heat until it is beyond the smoking stage. Combine seasoning mix ingredients in a small bowl. Rub mix into chicken on both sides and coat well. Sear on both sides until almost done (may leave center a little pink - it'll cook in sauce). Cut up chicken across grain and add to hot sauce along with green onions. Stir until done (15-20 minutes).


Serving suggestion: Serve over curly pasta that is buttered and mixed with Parmesan cheese. Top with more green onions, diced fresh tomatoes and diced black olives.Creamy Cajun Spicy sauce recipe needed!!?
Instead of adding salt to these sauce recipes, add Tony Chachere's, Zatarain's, or other Cajun/Creole seasoning blend to spice it up a little.








Medallions of Pork With Thyme Mushroom Cream Sauce





1 pork tenderloin (about 1 陆 pounds), sliced into 陆 inch-thick medallions


1 tablespoon unsalted butter


1 tablespoon olive oil


16 ounces mushrooms, sliced


2 teaspoons fresh thyme


Kosher salt and fresh ground pepper to taste


(1-2 tablespoons extra butter for saut茅ing mushrooms)


3/4 cup heavy cream


1-2 teaspoons hot pepper jelly





HEAT 1 tablespoon butter and 1 tablespoon olive oil in a large skillet over medium-high heat. Cook the pork medallions for 3 minutes on each side, until lightly browned. Transfer to a serving plate and place in the oven to keep warm.





REDUCE heat to medium. Add mushrooms, thyme, salt %26amp; pepper and cook until mushrooms have softened, about 3-5 minutes. Add a little extra butter if necessary to prevent the mushrooms from sticking.





STIR in cream %26amp; hot pepper jelly. Heat at a low boil until reduced and thickened, about 7-10 minutes. Plate the pork and spoon the sauce over the top.


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Pork Tenderloin with Dijon Cream





Serves: 2


Prep time: 15 min Cook time: 15 min





1# pork tenderloin, cut into 2'; slices


Seasoned flour


2 Tbsp. butter, divided


2 tsp. canola or olive oil


Sauce:


2 green onions, sliced (coin shape), white and green parts separated


1/3 cup white wine or dry vermouth


1/2 cup heavy cream


1 tsp. Dijon mustard (or more to taste)


salt and pepper to taste





Preheat oven to low, about 170 degrees.





Lightly pound pork medallions to 1'; thick.





Melt 1 tablespoon of butter and 2 tsp. oil over medium high heat.





Dredge pork in seasoned flour. Add all at once to pan and saute 2 minutes per side.





Remove to a plate and hold in the oven while finishing the sauce. (pork will be a bit underdone but will finish in the oven.)





Add the remaining 1 tablespoon butter to pan. Add white part of onion, saute for 1 minute. Add wine or vermouth, simmer until syrupy and reduced to about 3 tablespoons. Add cream, simmer 2 - 3 minutes until thickened.*





Stir in Dijon, add salt and pepper to taste.





Return pork to pan to coat with sauce. Serve over rice or pasta, garnishing with the green part of the onion.





*If sauce ends up too thick, add 录 cup or less of water or milk.





** you can double the sauce ingredients so there is enough to pour over white or brown rice


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I've made similar dishes many times. Blacken the pork in your pan, then simply add a few ounces of heavy cream. The cream will absorb all the flavors and color from the pan. The longer you cook it, the thicker and more concentrated it will get. This is just like the pan sauce for a steak au poivre.
This ones the easiest one in the world , reduce your heavy cream and some blackening seasoning in a large pot , it will tend foam up fast when it comes to a boil so using a large pot , say a 2-3 gallon pot to a quart of cream. When its close to being finished reducing the bubble will get very large around the side of the pot,watch close.If you reduce too much add a little more creamThickness is a personal preference and can be adjusted with fresh cream before serving.Good luck