Pork With Linguine And Blue Cheese Mushroom Sauce Recipes

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.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Pour flour onto a work surface. Rinse pork tenderloins, pat dry, and then dredge in flour. Shake off excess flour and season with salt and pepper; some flour may remain.
• Heat oil in a large skillet over medium heat. Add pork to the hot oil and cook until well-browned, 2 to 3 minutes per side. Transfer to a medium baking dish leaving any oil and drippings in the skillet.
• Add onion to the pan drippings and cook over medium-low heat for 5 minutes. Add mushrooms and saute until onion is translucent and cooked, about 5 minutes. Pour the onion-mushroom mixture over the pork.
• Whisk beer and soup mix together in a bowl until well blended. Pour beer mixture into the baking dish, making sure that it both covers and surrounds the pork, mushrooms, and onions. Cover tightly with aluminum foil.
• Bake in the preheated oven until pork is slightly pink in the center and gravy is bubbling, about 1 hour. Remove from the oven and set aside, still covered, to allow it to cook a little bit longer outside of the oven, about 10 minutes longer. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• Meanwhile, melt 1 tablespoon of butter in a skillet over medium heat. Add the pork tenderloin, and cook until meat is no longer pink inside. Remove from skillet and keep warm.
• Melt 2 tablespoons of butter in the same skillet over medium-high heat; stir in mushrooms and cook until tender. Pour in chicken broth and bring to a simmer. Once the broth is hot, stir the blue cheese and salt until the cheese has melted.
• Mix together the water and cornstarch and slowly add to the simmering broth. Cook for 1 minute until thick and clear, stirring continually. Serve over linguine and pork medallions.

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• Meanwhile, melt 1 tablespoon of butter in a skillet over medium heat. Add the pork tenderloin, and cook until meat is no longer pink inside. Remove from skillet and keep warm.
• Melt 2 tablespoons of butter in the same skillet over medium-high heat; stir in mushrooms and cook until tender. Pour in chicken broth and bring to a simmer. Once the broth is hot, stir the blue cheese and salt until the cheese has melted.
• Mix together the water and cornstarch and slowly add to the simmering broth. Cook for 1 minute until thick and clear, stirring continually. Serve over linguine and pork medallions.

Steps:

• Season the steaks with salt and pepper. Heat the oil in a heavy skillet on medium-high heat. Add the steaks and sear on high heat until done to your preference, about 2-4 minutes per side for rare to medium rare.
• Let the steaks rest in a heated oven until ready to eat.
• Melt the butter in the same pan. Add the onion and saute at medium heat until tender, about 5 minutes. Add the garlic and thyme and saute until fragrant, about a minute.
• Add the mushrooms and season with salt and pepper and saute until tender, about 5 minutes. Add the broth and cognac and deglaze the pan and simmer until it has thickened and reduced by about half.
• Remove from heat and stir in the blue cheese and pour over the steaks. Garnish with additional blue cheese crumbles.

Steps:

• Heat the oil in a large non-stick frying pan and fry the pork on each side for 2-3 mins until golden brown. Set aside on a plate.
• Melt the butter in the pan and, when foaming, fry the shallots and mushrooms over a medium heat for 10 mins. Add the garlic and cook for another 1 min. Stir through the flour and cook for another 2 mins. Whisk through the madeira and boil for 2 mins. Gradually stir through the stock until the sauce is lump free. Add the thyme and mustard and season to taste.
• Return the pork to the pan and simmer uncovered for 5-7 mins or until the pork is cooked through. Stir through the cream and heat again until simmering. Serve with creamy mashed potatoes and wilted greens.

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.