Bleu Cheese Pork & Pasta

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Every once in a while, I find myself with an idea I just can’t not try. I had this idea to make a bleu cheese sauce over pasta and ultimately settled on pork for the protein. When I say that this sauce was outstanding – I really mean it. I think I could have eaten it by the spoonful. It would be a great dip for breads, soft pretzels, on a steak. Bleu Cheese Pork & Pasta needs to be on your meal plan for this week! What’s even better – its ready in under 30 minutes.

Bleu Cheese Pork & Pasta

I know bleu cheese isn’t for everyone. It has that funky cheese flavor that doesn’t sit well with some people. This sauce would actually be a great way to give bleu cheese a chance. You get the full flavor of the bleu cheese but it is not so in your face. And the familiar flavors of pasta and pork really bring it all together. I guarantee that everyone will be doing their best to sop up every single bit of this sauce with the pasta and pork.

Bleu Cheese Pork & Pasta

This is a full meal deal, so I don’t think you need any additional side dishes. If you want to stretch it or try to create leftovers (good luck, lol), you could add a bread side. I would go with a classic bread roll, would be so good to sop up any extra sauce on your plate. A salad would also be lovely with this, I think a Caesar would work well.

Bleu Cheese Pork & Pasta

Now Let’s Get Cookin’!


Bleu Cheese Pork & Pasta

A velvety bleu cheese sauce over tender pork tenderloin medallion and buttery pasta.
Course Main Course
Cuisine American
Keyword bleu cheese, cream sauce, Pasta, pork, pork medallions, pork tenderloin
Prep Time 5 minutes
Cook Time 25 minutes
Servings 6


  • lb Spaghetti
  • 4 tbsp Butter

For the Pork

  • 4 tbsp Butter
  • 2 Pork Tenderloins cut into 1½ inch thick medallions
  • 1 tsp Salt
  • 1 tsp Pepper
  • 1 tsp Paprika
  • 1 tsp Parsley

For Bleu Cheese Sauce

  • 4 tbsp Butter
  • 1 tbsp Dried Minced Onions`
  • 4 Garlic Cloves minced
  • 4 tbsp Flour
  • 2 cups Broth chicken or vegetable
  • 1 cup Heavy Cream
  • 1 tsp Parsley
  • 1 cup Bleu Cheese Crumbles


  • Start water boiling for pasta.
  • Combine pork seasonings and sprinkle over both sides of medallions. Add butter to large saute pan over medium-high heat. Once melted, add pork medallions and cook for 3 minutes on each side. Remove medallions from pan and reduce heat to medium.
  • Add pasta to water and cook as directed on the package. Drain in colander and then return to pot. Add butter and toss until melted.
  • Add butter for sauce to saute pan. Once melted add minced onions and garlic. Cook for 2 minutes the add flour. Stir to combine and cook another 2 minutes. Whisk in chicken broth, stirring to combine. Then whisk in heavy cream and parsley. Cook another minute then add in bleu cheese. Continue to whisk until melted. Return medallions to pan, reduce heat to medium-low. Cover and let simmer until pasta is ready.

Estelle Forrest’s self-published first cookbook – Homemade on a Weeknight: A Family Cookbook – was created after a lot of playing around in the kitchen. You can purchase your own copy here:


Estelle self-published a second cookbook – Burgers on a Weeknight – recently. It has over 60 delicious burger creations! You can purchase your own copy here:


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