Pecan Pork Medallions With Cambozola Cream

1. 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. 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. 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.

* Per serving · 4 servings · Values may vary.