Pork Tenderloin with Bleu Cheese Bacon Whipped Potatoes & Dri

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.