Pork Tenderloin W/ Bleu Cheese Bacon Whipped Potatoes & Dri

* Exported from MasterCook *

Pork Tenderloin W/ Bleu Cheese Bacon Whipped Potatoes & Dri

Recipe By : The Dove's Nest Restaurant by Cindy Burch
Serving Size : 12 Preparation Time :0:00
Categories : Entree's & Side Dishes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
***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 Cheese 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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