Pork Tenderloin with Bleu Cheese Bacon Whipped Potatoes and Dri

40 minutes Prep: 10 minutes Cook: 30 minutes

1200 calories per serving view nutrition facts

4 servings suggest servings

Be the first to add a photo of this recipe!

Ingredients


For the sauce
1/4	cup	cherries	dried
1/4	cup	port
1	cup	veal	glaze
1	x	salt and black pepper	to taste

For the tenderloin
6	pounds	pork tenderloin	one pound each
1	x	salt and black pepper	to taste

For the potatoes
5	each	potatoes	peeled, cubed
1/4	cup	butter
1/2	cup	heavy whipping cream
1	cup	blue cheese	crumbled
10	slices	bacon	crisp-fried, crumbled
1	x	salt and black pepper	to taste

Directions

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.

Add your comment

Categories this recipe belongs to

Nutrition Facts

Serving Size 934g

Amount per Serving

Calories 1200 34% of calories from fat

	% Daily Value*
Total Fat 46.0g	71%
Saturated Fat 22.0g	111%
Trans Fat 0.0g
Cholesterol 514mg	171%
Sodium 444mg	18%
Total Carbohydrate 43.0g	14%
Dietary Fiber 4.0g	15%
Sugars 2.0g
Protein 147.0g	294%

Vitamin A	17%		Vitamin C	36%
Calcium	7%		Iron	50%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

How is this calculated?

Rate this Recipe

Not a member? You can still rate this recipe!

Review this Recipe

Note: You must be a member to submit a review. Please Sign in or Sign Up.

Back to chicken crock pot

Last Recipes Viewed

Recipe Bite

Peel Out

by Mark R. Vogel

Numerous fruits and vegetables are peeled for a variety of reasons. Some must be peeled in order to be palatable, such as celery root or pineapple. Others have edible ...

Member Review

Tartar Sauce

I like this version of it but its too expensive and it deals with a lot of ingredients. I usually use relish, mayo, and vinegar. Recipeland version tastes better.