Pork Tenderloin with Bleu Cheese Bacon Whipped Potatoes & Dri
Yield
4 servingsPrep
10 minCook
30 minReady
40 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| For the sauce | |||
| ¼ | cup |
cherries
dried |
*
|
| ¼ | cup |
port wine
|
*
|
| 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 |
|
| ¼ | cup |
butter
|
|
| ½ | cup |
heavy whipping cream
|
|
| 1 | cup |
blue cheese
crumbled |
|
| 10 | slices |
bacon
crisp-fried, crumbled |
|
| 1 | x |
salt and black pepper
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| For the sauce | |||
| 59 | ml |
cherries
dried |
*
|
| 59 | ml |
port wine
|
*
|
| 237 | ml |
veal
glaze |
* |
| 1 | x |
salt and black pepper
to taste |
*
|
| For the tenderloin | |||
| 2.7 | kg |
pork tenderloin
one pound each |
|
| 1 | x |
salt and black pepper
to taste |
*
|
| For the potatoes | |||
| 5 | each |
potatoes
peeled, cubed |
|
| 59 | ml |
butter
|
|
| 118 | ml |
heavy whipping cream
|
|
| 237 | ml |
blue cheese
crumbled |
|
| 1E+1 | 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.
