Pork-and-Pasta With Gorgonzola Cream

Southern Living
Makes 4 servings


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1 (1-lb.) pork tenderloin
1 teaspoon salt
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon pepper
1/4 teaspoon garlic powder
1 (12-oz.) package fettuccine
2 tablespoons butter
2 tablespoons balsamic vinegar


Prep: 20 Minutes
Cook: 9 Minutes

1. Remove silver skin from tenderloin, leaving a thin layer of fat. Cut pork into 8 (3/4-inch) medallions. Combine salt and next 4 ingredients. Sprinkle medallions with salt mixture.

2. Prepare pasta according to package directions.

3. Meanwhile, melt butter in a large nonstick skillet over medium-high heat; add medallions, and cook 2 to 3 minutes on each side or until lightly browned. Reduce heat to medium; stir in vinegar. Cook pork 1 to 1 1/2 minutes on each side or until meat is done. Serve medallions over hot cooked pasta with Gorgonzola Cream.

Created date

August 2008