Pecan Pork Medallions with Cambozola Cream


Pecan Pork Medallions with Cambozola Cream

Prep Time: 25 Mins Cooking Time: 20 Mins Total Time: 45 Mins


  • 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


  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.