A delicious fall twist on the traditional soy sauce pork stir fry. Linguine noodles mixed together with sage-fried pork and a creamy pumpkin and garlic sauce make for unique fall dish, guaranteed to tantalize your taste buds.
Brush pork with some of the soy sauce and sprinkle generously with pepper; set aside. Cook linguine according to package directions, adding the onion for the last 5 minutes of cooking. Drain.
Meanwhile, in an extra-large skillet heat oil over medium-high heat. Add sage leaves; cook about 1 minute or until crisp. Using a slotted spoon, remove sage leaves from skillet; drain on paper towels.
Add pork slices to skillet. Cook about 4 minutes or until golden on the outside, slightly pink inside, and juices run clear (160 degrees F), turning once halfway through cooking. Remove from skillet; cover and keep warm.
Add the water, 1/4 cup of the pumpkin, the remaining soy sauce, and the garlic to skillet. Bring to boiling. Cook, uncovered, for 1 to 2 minutes or until slightly reduced. Add pasta mixture to skillet; heat through.
Divide pasta mixture among four bowls. Top pasta with pork and, if desired, blue cheese.
Return skillet to heat; add the remaining 3/4 cup pumpkin. Heat through. Spoon over pasta. Garnish with sage leaves.