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Fettucine with Blue Cheese and Pork Medallions Recipe

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This recipe for Fettucine with Blue Cheese and Pork Medallions, by , is from The Dovgala Clan Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Jeanne Dovgala Ashmore

Category:
Category:

Ingredients:  
Ingredients:  
1 box of fettucine
2 cans of diced tomatoes
4 ozs.bleu cheese crumbles
1 package pork tenderloin
2 small cans of sliced mushrooms

Directions:
Directions:
In medium-sized pot, fill with water and boil. When water has boiled, cook pasta to taste. In a saute pan, combine tomatoes and mushrooms and bring to a low simmer. While it is simmering, cut pork tenderloin into medallions.

After veggies have been simmering for about ten minutes (or within five minutes of the pasta being done,) increase heat to medium and add medallions into vegetable mixture. Saute medallions until just past pink or to your liking; it is easy to overcook them so you should not walk away from mixture.

In a serving bowl that can hold all the ingredients, place bleu cheese crumbles at the bottom. Drain pasta and add pasta to the bleu cheese mixture. Pour the medallions, tomatoes and mushrooms over the pasta and bleu cheese. Mix until thoroughly combined. Serve immediately.

Number Of Servings:
Number Of Servings:
4-6
Personal Notes:
Personal Notes:
Can be served with warm bread and salad.

 

 

 

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