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Pecan Pork Medallions with Cambozola Cream

Pecan Pork Medallions with Cambozola Cream
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
6 ServingsPrep: 25 min. Cook: 20 min.

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
  • 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.
© Taste of Home 2013

2 of 2

Pecan Pork Medallions with Cambozola Cream (continued)

Directions (continued)

  • 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.
Nutrition 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.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
© Taste of Home 2013