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40 minutes
Prep: 10 minutes
Cook: 30 minutes
1200 calories per serving view nutrition facts
4 servings
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| 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 |
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.
| % 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.
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