Fruitcake-Stuffed Pork Medallions

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I made this recipe from the food network magazine for New Year's Eve. It was a lot of effort with not much to show for it. The instructions are difficult to follow (how exactly does one make a "pocket" on the curved side to stuff it and also secure it closed with toothpicks? Are you putting the piece you cut out back on top? The toothpicks burned when pan searing. Also 12 minutes is not long enough in the oven. I ended up microwaving it for 4 minutes more to get rid of the raw pink in the middle of the pork. 1 cup of fruitcake is way too much (lots left over after a liberal stuffing. There was also way too much cream sauce, the pork was swimming in it and we had to throw away 3/4 of it. After all of this fussing with the recipe, I was the only one at the dinner party who remotely liked it. Comments were, too sweet. Too weird. Too creamy. I won't make this again.