Pork with Linguine and Blue Cheese Mushroom Sauce

10 Reviews

Prep: 10 min
Cook: 30 min
Ready In: 40 min

“Simply elegant meal with a light blue cheese mushroom sauce.” - by PHYLLISMUN

Adjust Servings

Adjust

Metric US

Original recipe yields 2 servings

Directions

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.
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.
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.
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.

Nutrition

Amount Per Serving (2 total)

Calories
710 cal
36%

Fat
34 g
52%

Carbs
48.9 g
16%

Based on a 2,000 calorie diet

Share It

Reviews (10)

Rate This Recipe

DeeDeeMcGee

Aug. 19, 2007

"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 added juli..." See moreenned red peppers about 2 minutes before I added the mushrooms. The sauce was perfectly seasoned with just the salt. Note that, if you're like me and have double servings of pasta, you might want to increase the sauce ingredients by 25 - 50%. It was really good though. Will make it again."

stacybic

Oct. 19, 2009

"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...." See more"