See my Tips for Cooking Pork Medallions. Remove silver skin. Cut the tenderloin into eight 2-inch-thick medallions. Flip each medallion onto a cut side and press down with the palm of your hand to flatten slightly. Season with salt and black pepper.

When making this recipe (rather than just serving medallions with sauce, no pasta), allow cooked pork to rest for 10-15 minutes, then slice very thinly.

Melt the remaining tablespoon butter in the pan. Add the shallots and a pinch of salt and sauté for about 30 seconds, using a wooden spoon to scrape up any browned bits from the bottom of the pan.

Deglaze the pan with the white wine. Once the wine has almost completely evaporated, stir in the cream and blue cheese. Simmer over medium heat for about 3 minutes until sauce is smooth and thick.

Bring a large pot of salted water to a boil. Add pasta and cook per package directions. Drain.