Pork-and-Pasta With Gorgonzola Cream
More From Southern Living
- 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
- Gorgonzola Cream
- 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.
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