Tenderloin Pasta With Blue Cheese Sauce Recipe by Maggie Conlon
Cooking Instructions Prep & cook: 40 minutes 1 See my Tips for Cooking Pork Medallions. Remove silver skin. Cut the tenderloin into eight 2-inch-thick medallions. Flip each medallion onto a cut side and press down with the palm of your hand to flatten slightly. Season with salt and black pepper. 2 Heat the olive oil and 1 T. butter in a large sauté pan over high heat. When the butter is melted and foaming, add half of the meat and sear until nicely browned, 2 to 3 min. Flip and cook the other side until the meat is well browned and slightly firm to the touch, about another 2 min. Transfer to a plate and repeat with the remaining medallions. 3 When making this recipe (rather than just serving medallions with sauce, no pasta), allow cooked pork to rest for 10-15 minutes, then slice very thinly. 4 Melt the remaining tablespoon butter in the pan. Add the shallots and a pinch of salt and sauté for about 30 seconds, using a wooden spoon to scrape up any browned bits from the bottom of the pan. 5 Deglaze the pan with the white wine. Once the wine has almost completely evaporated, stir in the cream and blue cheese. Simmer over medium heat for about 3 minutes until sauce is smooth and thick. 6 Bring a large pot of salted water to a boil. Add pasta and cook per package directions. Drain. 7 Return the sliced pork medallions and any accumulated juices to the pan. Stir to coat well with the sauce and simmer for 2 to 4 minutes. Season to taste with salt and pepper. Serve over cooked pasta garnished as desired. 1 See my Tips for Cooking Pork Medallions. Remove silver skin. Cut the tenderloin into eight 2-inch-thick medallions. Flip each medallion onto a cut side and press down with the palm of your hand to flatten slightly. Season with salt and black pepper. 1 See my Tips for Cooking Pork Medallions. Remove silver skin. Cut the tenderloin into eight 2-inch-thick medallions. Flip each medallion onto a cut side and press down with the palm of your hand to flatten slightly. Season with salt and black pepper. 2 Heat the olive oil and 1 T. butter in a large sauté pan over high heat. When the butter is melted and foaming, add half of the meat and sear until nicely browned, 2 to 3 min. Flip and cook the other side until the meat is well browned and slightly firm to the touch, about another 2 min. Transfer to a plate and repeat with the remaining medallions. 2 Heat the olive oil and 1 T. butter in a large sauté pan over high heat. When the butter is melted and foaming, add half of the meat and sear until nicely browned, 2 to 3 min. Flip and cook the other side until the meat is well browned and slightly firm to the touch, about another 2 min. Transfer to a plate and repeat with the remaining medallions. 3 When making this recipe (rather than just serving medallions with sauce, no pasta), allow cooked pork to rest for 10-15 minutes, then slice very thinly. 3 When making this recipe (rather than just serving medallions with sauce, no pasta), allow cooked pork to rest for 10-15 minutes, then slice very thinly. 4 Melt the remaining tablespoon butter in the pan. Add the shallots and a pinch of salt and sauté for about 30 seconds, using a wooden spoon to scrape up any browned bits from the bottom of the pan. 4 Melt the remaining tablespoon butter in the pan. Add the shallots and a pinch of salt and sauté for about 30 seconds, using a wooden spoon to scrape up any browned bits from the bottom of the pan. 5 Deglaze the pan with the white wine. Once the wine has almost completely evaporated, stir in the cream and blue cheese. Simmer over medium heat for about 3 minutes until sauce is smooth and thick. 5 Deglaze the pan with the white wine. Once the wine has almost completely evaporated, stir in the cream and blue cheese. Simmer over medium heat for about 3 minutes until sauce is smooth and thick. 6 Bring a large pot of salted water to a boil. Add pasta and cook per package directions. Drain. 6 Bring a large pot of salted water to a boil. Add pasta and cook per package directions. Drain. 7 Return the sliced pork medallions and any accumulated juices to the pan. Stir to coat well with the sauce and simmer for 2 to 4 minutes. Season to taste with salt and pepper. Serve over cooked pasta garnished as desired. 7 Return the sliced pork medallions and any accumulated juices to the pan. Stir to coat well with the sauce and simmer for 2 to 4 minutes. Season to taste with salt and pepper. Serve over cooked pasta garnished as desired. 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