- 4 ounces linguine pasta
- 1 tablespoon butter
- 1 pound pork tenderloin, cut into 1 inch medallions
- 2 tablespoons butter
- 1/2 pound fresh mushrooms, sliced
- 1 cup chicken broth
- 1/2 cup crumbled blue cheese
- 1/4 teaspoon salt
- 1/3 cup water
- 1 tablespoon cornstarch
- 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.
04/18/2018
recipepes.com
Pork with Linguine and Blue Cheese Mushroom Sauce, recipe
PT15M
PT1H
5
455 calories
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