Pork Linguine With Blue Cheese Sauce Recipes

BLUE CHEESE PORK MEDALLIONS

Steps:

• Cut pork into 12 slices; sprinkle with steak seasoning. In a large skillet, heat butter over medium heat. Add pork; cook, covered, until pork is tender, 3-5 minutes per side. Remove from pan; keep warm., Add cream to skillet; bring to a boil, stirring to loosen browned bits from pan. Cook until cream is slightly thickened, 2-3 minutes. Stir in cheese until melted. Serve with pork. Sprinkle with parsley.

APHRODISIAC TAGLIATELLE WITH BLUE CHEESE SAUCE

Steps:

• Bring a large pot of lightly salted water to a boil. Boil the tagliatelle until cooked through yet slightly firm, 8 to 10 minutes; drain.
• Drizzle olive oil over the cooked pasta and toss gently to coat.
• Heat the cream in a saucepan over low heat until warm; stir in the blue cheese, garlic powder, lemon juice, salt, black pepper, white pepper, nutmeg, oregano, and basil. Cook very gently until the blue cheese has melted and the sauce is hot, but don't let the sauce boil.
• Place the tagliatelle in a serving dish and pour the sauce over the pasta. Top with walnuts to serve.

SEARED PORK TENDERLOINS WITH BLUE CHEESE SAUCE

Steps:

• Preheat oven to 300 degrees F.
• Dry tenderloins with paper towels and sprinkle generously with salt and pepper.
• In a saute pan large enough to hold both tenderloins, heat 2 tablespoons oil over medium-high heat until hot but not smoking.
• Add tenderloins, and brown well on both sides, about 10 minutes total.
• Transfer meat to a small roasting pan, and place in the preheated oven.
• Roast to an internal temperature of 150 degrees F., about 15-20 minutes.
• Remove from pan and cover loosely with foil, allowing to rest 10 minutes before slicing.
• For the sauce, return the saute pan to medium-high and add the remaining tablespoons of oil and heat until hot but not smoking.
• Add onion and saute 7-9 minutes, stirring occasionally until transparent.
• Add wine and chicken stock, stirring for several minutes.
• Remove sauce from heat and skim any film off surface, then stir in blue cheese, parsley, salt and pepper; set aside, covering to keep warm.
• Slice pork at an angle about 1 inch thick and drizzle generously with sauce.

PORK CHOPS WITH BLUE CHEESE SAUCE

Steps:

• Preheat broiler. Sprinkle pork chops on both sides with pepper; place on a broiler pan coated with cooking spray. Broil 4-5 in. from heat 4-5 minutes on each side or until a thermometer reads 145°. Let stand 5 minutes before serving., Meanwhile, in a small saucepan, heat butter over medium-high heat. Add green onion and garlic; cook and stir until tender. Stir in flour until blended; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Add cheese and wine; heat through. Serve chops with sauce.

PORK MEDALLIONS WITH BLUE CHEESE SAUCE RECIPE

Steps:

• Instructions Trim the tenderloin of the silverskin and any excess fat. 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. Heat the olive oil and 1 Tbsp 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 pork. 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. Deglaze the pan with the white wine. Once the wine has almost completely evaporated add the cream and blue cheese cubes. Simmer over medium heat for about 3 minutes until sauce is smooth and thick. Return the pork and any accumulated juices to the pan, and cook, flipping the pork once, until it's firm to the touch and still a little pink in the middle (cut into a piece to check), 2 to 4 min. Season to taste with salt and pepper and serve garnished with parsley.