* Exported from MasterCook *

Pork Tenderloin With Bleu Cheese Bacon Whipped Potatoes

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
-------- ------------ --------------------------------
Sauce:
1/4 c Dried cherries
1/4 c Port
1 c Veal Demi-Glace --
- see recipe
Salt & pepper -- to taste
Tenderloin:
6 Pork tenderloins (1-1/2 lb ea)
Salt & pepper -- to taste
Potatoes:
5 Potatoes -- peeled & cubed
1/4 c Butter
1/2 c Whipping cream
1 c Bleu cheese -- crumbled
10 sl Bacon -- crisp-fried, crumbled
Salt & pepper -- to taste

Sauce:

Combine the cherries, wine, demi-glace, salt, and pepper in a small
saucepan.

Simmer over low heat until heated through, stirring frequently.

Tenderloin:

Season the tenderloins with salt & pepper.

Grill over medium-low coals until cooked through, turning
occasionally.

Slice each tenderloin into 10 medallions.

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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