***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.