Pecan Pork Medallions With Cambozola Cream

• 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.

white wine, shallot, heavy whipping cream, cheese, worcestershire sauce, hot pepper sauce, salt, white pepper, cherries, port wine, pork tenderloin, pecans, bread crumbs, salt, pepper, butter

Taken from www.tasteofhome.com/recipes/pecan-pork-medallions-with-cambozola-cream/ (may not work)