Bleu Cheese Pork & Pasta
A velvety bleu cheese sauce over tender pork tenderloin medallion and buttery pasta.
Ingredients
- 1½ 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
Instructions
- 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.
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