Pork with Linguine and Mushroom-Blue Cheese Recipe

Posted by Grandma Jeanne on February 5, 2006

3 tablespoon butter
1 pound pork tenderloin, cut into 1-inch slices
4 ounces uncooked linguine
8 ounce sliced mushrooms
1 cup chicken broth
¼ cup crumbled blue cheese
¼ teaspoon salt
1/3 cup water
1 tablespoon plus 2 teaspoons cornstarch

Melt 1 tablespoon butter in 10-inch pan over medium heat.

Cook pork in butter, turning once, until no longer pink in center. Remove pork from pan; keep warm.

Cook and drain linguine.

Melt 2 tablespoons butter in same pan over medium heat.

Cook mushrooms in butter, stirring occasionally, until tender.

Stir in broth, 2 tablespoons of blue cheese, and the salt. Heat to boiling.

Mix water and cornstarch; stir into mushroom mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute.

Serve over pork and linguine. Sprinkle with remaining 2 T blue cheese.

4 servings – 385 calories a serving