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
Total TimePrep: 25 min. Cook: 20 min.
- 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
- 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
- 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.
Editor's Note: You may substitute 2 ounces Brie and 1 ounce blue cheese for the Cambozola cheese.
Nutrition Facts1 each: 542 calories, 42g fat (22g saturated fat), 172mg cholesterol, 360mg sodium, 13g carbohydrate (5g sugars, 1g fiber), 28g protein.
Originally published as Pecan Dusted Pork Tenderloin with Cambozola Cream in Country Woman June/July 2010
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