Simply elegant meal with a light blue cheese mushroom sauce.

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Recipe Summary

prep:
10 mins
cook:
30 mins
total:
40 mins
Servings:
2
Yield:
2 servings
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Ingredients

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

Directions

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.

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  • 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
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Reviews (16)

Read More Reviews

Most helpful positive review

Rating: 4 stars
08/20/2007
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 julienned 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. Read More
(13)

Most helpful critical review

Rating: 1 stars
10/06/2008
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. Read More
(6)
21 Ratings
  • 5 star values: 8
  • 4 star values: 10
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 1
Rating: 4 stars
08/19/2007
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 julienned 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. Read More
(13)
Rating: 5 stars
10/19/2009
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. Read More
(10)
Rating: 4 stars
09/14/2008
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 of the recipe but just as I was putting the pasta in to boil we realized we had more kids in the house than we thought. So the pasta to sauce ratio wasn't quite right I would want to have it saucier next time. I'll make it again though. Thanks! Read More
(6)
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Rating: 1 stars
10/06/2008
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. Read More
(6)
Rating: 4 stars
10/10/2007
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 scraped up and incorporated when I added the broth. I used baby 'bellas instead of plain white mushrooms. Very tasty although I would have liked to add a sprinkling of something green (parsley maybe?) to make presentation prettier. However for the first time out I didn't want to alter the original recipe a whole lot. This one is going in my keepers book....thanks for sharing! Read More
(4)
Rating: 4 stars
11/05/2008
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 my husband didn't have the heat up high enough to sear it at the beginning. Read More
(4)
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Rating: 5 stars
08/28/2007
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. Read More
(3)
Rating: 4 stars
02/28/2008
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 those suggestions. Even though my hubs likes blue cheese he hated this recipe and has threatened to make his beefaroni if I ever make it again. I'm not taking any chances! Read More
(3)
Rating: 4 stars
11/18/2010
It was nice. I used pork cutlets and sweet potato gnocchi. Next time I would add less blue cheese too strong of a flavor for me. Read More
(2)
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