Pork with Linguine and Mushroom-Blue Cheese Recipe
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
