*  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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