While the cheese sauce bakes, cook the noodles and stir-fry the pork. Rich and flavorful, serve with a tossed salad and breadsticks.
4 ounces blue cheese
8 ounces cream cheese, room temperature
1/3 cup dry white wine
2 tablespoons half-and-half
1/4 cup snipped parsley
4 green onions, finely chopped
1 clove garlic, minced
Freshly ground black pepper
8 ounces fettucine
1 pound pork tenderloin, sliced 1/8-inch thick
2 teaspoons vegetable oil
- Preheat oven to 375°F (190°C).
- Combine cheeses with wine, half-and-half, parsley, green onions, garlic and pepper; place in shallow caserole and bake until heated, about 20 minutes.
- Meanwhile, cook fettucine in boiling water until al dente. Drain, keep warm.
- Heat oil in large heavy skillet. Stir-fry pork 2 to 3 minutes, until just tender. Toss cooked fettucine with cheese mixture and pork.
Makes 6 servings.
Recipe provided courtesy of National Pork Board.