Pecan Pork Medallions with Cambozola Cream |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 6 |
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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 Iâm proud to serve.Marie Rizzio, Interlochen, Michigan 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.
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