Pork-and-Pasta With Gorgonzola Cream |
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Prep Time: 20 Minutes Cook Time: 9 Minutes |
Ready In: 29 Minutes Servings: 1 |
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Ingredients:
1 (1-lb.) pork tenderloin |
1 teaspoon salt |
1/2 teaspoon dried oregano |
1/2 teaspoon dried basil |
1/4 teaspoon pepper |
1/4 teaspoon garlic powder |
1 (12-oz.) package fettuccine |
2 tablespoons butter |
2 tablespoons balsamic vinegar |
gorgonzola cream |
Directions:
1. Remove silver skin from tenderloin, leaving a thin layer of fat. Cut pork into 8 (3/4-inch) medallions. Combine salt and next 4 ingredients. Sprinkle medallions with salt mixture.
2. Prepare pasta according to package directions.
3. Meanwhile, melt butter in a large nonstick skillet over medium-high heat; add medallions, and cook 2 to 3 minutes on each side or until lightly browned. Reduce heat to medium; stir in vinegar. Cook pork 1 to 1 1/2 minutes on each side or until meat is done. Serve medallions over hot cooked pasta with Gorgonzola Cream.
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