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Pecan Pork Medallions with Cambozola Cream Recipe

Pecan Pork Medallions with Cambozola Cream Recipe

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
TOTAL TIME: Prep: 25 min. Cook: 20 min. YIELD:6 servings

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

  • 1. 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.
  • 2. 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.
  • 3. 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.

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.

Wine Pairings

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.