Cut brie into 1/4-inch-thick slices. Chop shallots (1/3 cup).
Remove stems from watercress; chop watercress leaves coarsely.
1. Preheat large saute pan on medium-high 2-3 minutes. Season pork with salt and pepper. Place oil in pan, then add pork; cook 3-4 minutes, turning occasionally, or until golden.
2. Reduce heat to medium-low and cover; cook 10-12 minutes, turning occasionally, or until pork is 145 degrees F. Remove pan from heat. arrange cheese on pork and cover; let stand 5 minutes to melt.
3. Combine in small saucepan; shallots, pecans, brown sugar, water, and molasses, bring to a boil on medium-high.
4. Reduce heat to low; cook 5-7 minutes or until slightly thickened. Remove pan from heat; whisk in butter. Place watercress on serving platter; slice pork and place on watercress. Top with sauce and serve.
CALORIES: (per 1/4 recipe) 710 kcal FAT 43g; CHOL: 120 mg; SODIUM 400 mg;
CARB: 49g; FIBER 3g; PROTEIN: 34 g; VITA A: 25%; VIT C: 20%; CALC 20%; IRON: 20%
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|Serving Size: 1 Serving (1137g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 1182 (52%)|
|Amt Per Serving||% DV|
|Total Fat 131.4g||175 %|
|Saturated Fat 27.7g||138 %|
|Monounsaturated Fat 65.4g|
|Polyunsanturated Fat 30.9g|
|Cholesterol 352.3mg||108 %|
|Sodium 302mg||10 %|
|Potassium 3543.5mg||93 %|
|Total Carbohydrate 185.2g||54 %|
|Dietary Fiber 10.5g||42 %|
|Sugars, other 174.7g|
|Protein 102.9g||147 %|
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Calories per serving: 2278
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