Pork with Linguine and Blue Cheese Mushroom Sauce

Pork with Linguine and Blue Cheese Mushroom Sauce

10
PHYLLISMUN 0

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

40 m servings 710 cals
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Original recipe yields 2 servings

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Nutrition

  • 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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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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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.

Reviews

10
  1. 15 Ratings

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Most helpful positive review

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...

Most helpful critical review

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.

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.

The flavor and idea of this is really good. I think next time I'll add nutmeg or something... a little "something." I ended up doing this one weird. I used pork loin in strips, followed the rest...

We enjoyed this recipe. The flavor was really good, but I did do as others suggested and added 1 clove of minced garlic as I sauteed the mushrooms. Our pork was a bit dry, but that was because...

I thought this was quite good. I used really thick-cut boneless chops, and seared them in the butter over med-high heat. That left some nice browned bits on the bottom of the pan, which I scra...

I really liked this recipe, but I think it would be even better with the addition of a splash of wine in the sauce. I also think this would be really good over rice. Alas, I won't get to try th...

This is a great dish. I didn't find the flavor of the blue cheese to be overpowering and probably would have preferred to use a little more.

Yum! Added garlic as suggested; also increased the broth ingredients. Definitely a keeper recipe!