Saturday, March 15, 2014

Pasta with pork tenderloin, mushrooms & blue cheese

Pasta with blue cheese, mushrooms & pork

This was a super tasty meal. Never mind that it's horribly unhealthy with all that cheese and cream. Think of it as a special treat, and enjoy.

Pasta with pork tenderloin, mushrooms & blue cheese
serves 4

600 g pork tenderloin, cleaned and diced
1 yellow onion, or 2 shallots, finely diced
300 g mushrooms, finely diced
butter for frying
200 ml cream
200 ml creme fraiche
100 g St Agur blue cheese (substitute gorgonzola)

Heat the butter in a large frying pan. Fry the tenderloin until browned, and mostly cooked through. Remove from pan. No need to add more butter, just add the mushrooms and the onion, and fry until nicely softened and the mushrooms have shrunken. Add the pork back to the pan, as well as the cream, creme fraiche and blue cheese. Cook on low heat until the cheese has melted, stirring all the time. Season with black pepper, you probably won't need any salt.

Serve over pasta.

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