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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 524.04 Kcal (2194 kJ) | ||
| Calories from fat | 342.83 Kcal | ||
| % Daily Value* | |||
| Total Fat | 38.09g | 59% | |
|---|---|---|---|
| Cholesterol | 139.97mg | 47% | |
| Sodium | 360.57mg | 15% | |
| Potassium | 616.09mg | 13% | |
| Total Carbs | 11.21g | 4% | |
| Sugars | 3.19g | 13% | |
| Dietary Fiber | 2.28g | 9% | |
| Protein | 29.4g | 59% | |
| Vitamin C | 1.1mg | 2% | |
| Iron | 2.2mg | 12% | |
| Calcium | 87mg | 9% | |
| Amount Per 100 g | |||
| Calories | 226.87 Kcal (950 kJ) | ||
| Calories from fat | 148.42 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.49g | 59% | |
|---|---|---|---|
| Cholesterol | 60.6mg | 47% | |
| Sodium | 156.1mg | 15% | |
| Potassium | 266.72mg | 13% | |
| Total Carbs | 4.85g | 4% | |
| Sugars | 1.38g | 13% | |
| Dietary Fiber | 0.99g | 9% | |
| Protein | 12.73g | 59% | |
| Vitamin C | 0.5mg | 2% | |
| Iron | 1mg | 12% | |
| Calcium | 37.7mg | 9% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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