Pork-And-Pasta With Gorgonzola Cream

1. 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. 2

   Prepare pasta according to package directions.

3. 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.

* Per serving · 4 servings · Values may vary.

No additional tips available.