Instructions: 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.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.