Pecan Pork Medallions with Cambozola Cream Recipe

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

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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
MAKES:
6 servings
TOTAL TIME:
Prep: 25 min. Cook: 20 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 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. 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.
Originally published as Pecan Pork Medallions with Cambozola Cream in Country Woman June/July 2010, p37

Nutritional Facts

1 each: 542 calories, 42g fat (22g saturated fat), 172mg cholesterol, 360mg sodium, 13g carbohydrate (5g sugars, 1g fiber), 28g protein.

  • 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
  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.
Editor's Note: You may substitute 2 ounces Brie and 1 ounce blue cheese for the Cambozola cheese.
Originally published as Pecan Pork Medallions with Cambozola Cream in Country Woman June/July 2010, p37

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