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Pork Tenderloin W/ Bleu Cheese Bacon Whipped Potatoes & Dri

Recipe name:
Pork Tenderloin W/ Bleu Cheese Bacon Whipped Potatoes & Dri

Recipe category:
Cheese

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Recipe details: Pork Tenderloin w/ Bleu Bacon Whipped Potatoes & Dri

***For the Sauce*** 1/4 cup dried cherries 1/4 cup port 1 cup Veal Demi-Glace -- see recipe Salt and pepper -- to taste ***For The Tenderloin*** 6 pork tenderloins -- 1 1/2 lb. ea. Salt and pepper -- to taste **For The Potatoes*** 5 potatoes -- peeled & cubed 1/4 cup butter 1/2 cup whipping cream 1 cup bleu cheese -- crumbled 10 slices bacon -- crisp-fried, crumbled Salt and pepper -- to taste Pork Tenderloin W/ Bleu Bacon Whipped Potatoes & Dried Cherry Port Demi-Glace Sauce, (entire title) For the Sauce: Combine the cherries, wine, demi-glace, salt and pepper in a small saucepan. Simmer over low heat until heated through, stirring frequently. For The Tenderloin: Season the tenderloins with salt and pepper. Grill over medium-low coals until cooked through, turning occasionally. Slice each tenderloin into 10 medallions. For The Potatoes: Cook the potatoes in water in a saucepan until tender; drain. Beat with an electric mixer until fluffy. Add the butter, cream, cheese, bacon, salt and pepper, beating until well mixed. To Assemble: Spoon a mound of potatoes in the center of each of 12 serving plates. Fan the pork medallions around the potatoes. Spoon the sauce over the pork.

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Pork Tenderloin W/ Bleu Cheese Bacon Whipped Potatoes & Dri

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