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Pork-and-Pasta With Gorgonzola Cream

Pork-and-Pasta With Gorgonzola Cream

Southern Living SEPTEMBER 2008

  • Yield: Makes 4 servings
  • Cook time: 9 Minutes
  • Prep time: 20 Minutes


  • 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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Pork-and-Pasta With Gorgonzola Cream Recipe