Pork with Linguine and Blue Cheese Mushroom Sauce

Pork with Linguine and Blue Cheese Mushroom Sauce


"Simply elegant meal with a light blue cheese mushroom sauce."


40 m {{adjustedServings}} servings 710 cals
Serving size has been adjusted!

Original recipe yields 2 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 710 kcal
  • 36%
  • Fat:
  • 34 g
  • 52%
  • Carbs:
  • 48.9g
  • 16%
  • Protein:
  • 53.4 g
  • 107%
  • Cholesterol:
  • 169 mg
  • 56%
  • Sodium:
  • 971 mg
  • 39%

Based on a 2,000 calorie diet

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  1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  2. Meanwhile, melt 1 tablespoon of butter in a skillet over medium heat. Add the pork tenderloin, and cook until meat is no longer pink inside. Remove from skillet and keep warm.
  3. Melt 2 tablespoons of butter in the same skillet over medium-high heat; stir in mushrooms and cook until tender. Pour in chicken broth and bring to a simmer. Once the broth is hot, stir the blue cheese and salt until the cheese has melted.
  4. Mix together the water and cornstarch and slowly add to the simmering broth. Cook for 1 minute until thick and clear, stirring continually. Serve over linguine and pork medallions.
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  1. 14 Ratings


This was pretty good. Although I hate to see people say they added stuff to a recipe on here, I did the same. I added one clove of crushed garlic to the butter before I fried the chops, and adde...

Added garlic and some chopped onions to the mushrooms and used extra virgin olive oil instead of butter. Nice rich flavor. My husband and I really enjoyed the sharp cheese flavor, too.

I'm sorry but this was not good. My family loves blue cheese so we gave this a try, but unfortunately we did not care for it at all.