***For the Sauce*** 1/4 cup dried cherries

1/4 cup port

1 cup Veal Demi-Glace -- see recipe

Salt and pepper -- to taste ***For The Tenderloin*** 6 pork tenderloins -- 1 1/2 lb. ea.

Salt and pepper -- to taste **For The Potatoes*** 5 potatoes -- peeled & cubed

1/4 cup butter

1/2 cup whipping cream

1 cup bleu cheese -- crumbled

10 slices bacon -- crisp-fried,

crumbled Salt and pepper -- to taste

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.