Rating: 4 stars
21 Ratings
  • 5 star values: 8
  • 4 star values: 10
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 1

Simply elegant meal with a light blue cheese mushroom sauce.



Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • 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 Facts

711 calories; protein 53.4g; carbohydrates 48.9g; fat 34g; cholesterol 169.3mg; sodium 970.9mg. Full Nutrition