Pecan Pork Medallions with Cambozola Cream Recipe

Pecan Pork Medallions with Cambozola Cream Recipe photo by Taste of Home

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You can treat your family to fine dining straight from your kitchen with these elegant medallions. The nut-crusted pork and silky cheese sauce make this a special dish that I’m proud to serve.—Marie Rizzio, Interlochen, Michigan

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Pecan Pork Medallions with Cambozola Cream Recipe

Prep: 25 min. Cook: 20 min.

Yield: 6 Servings

25 20 45

Ingredients

1/2 cup white wine
1 tablespoon chopped shallot
1-1/2 cups heavy whipping cream
3 ounces Cambozola cheese, chopped
1/2 teaspoon Worcestershire sauce
1/4 teaspoon hot pepper sauce
1/8 teaspoon salt
1/8 teaspoon white pepper
PORK:
1/3 cup dried tart cherries
3 tablespoons port wine
1-1/2 pounds Pork tenderloin

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All natural Whole Pork Tenderloin is a great base for any meal. Mix it up with different marinades and sauces for a great dinner.

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1/2 cup chopped pecans
1/3 cup dry bread crumbs
1/4 teaspoon salt
1/8 teaspoon pepper
2 tablespoons butter

Directions

In a small saucepan, combine white wine and shallot. Bring to a boil; cook until liquid is reduced to about 2 tablespoons. Add the cream, cheese, Worcestershire sauce, pepper sauce, salt and white pepper. Return to a boil; cook until slightly thickened, about 15 minutes. In small bowl, combine cherries and port wine; set aside.
Meanwhile, cut pork into 12 slices; flatten slices to 1/2-in. thickness. Place pecans in a food processor; cover and process until finely chopped. In a large resealable plastic bag, combine the pecans, bread crumbs, salt and pepper. Add pork, a few pieces at a time; shake to coat.
In a large skillet over medium-high heat, cook pork in butter in batches for 3-4 minutes on each side or until tender. Drain cherries; serve with pork and sauce. Yield: 6 servings.

Editor's Note: You may substitute 2 ounces Brie and 1 ounce blue cheese for the Cambozola cheese.

Nutritional Facts 2 slices pork with about 3 tablespoons sauce and 1 tablespoon cherries equals 542 calories, 42 g fat (22 g saturated fat), 172 mg cholesterol, 360 mg sodium, 13 g carbohydrate, 1 g fiber, 28 g protein.

Originally published as Pecan Pork Medallions with Cambozola Cream in Country Woman June/July 2010, p37