Ingredients
- 12 plates (serving)
- 10 medallions
- 6 pork tenderloins
- 6 potatoes (peeled)
- 2 salt and pepper
- 1 pork tenderloin w
- 1 sauce
- 1 simmer over low heat until heated through
- 1 tenderloin
- 1 grill over low coals until through (cooked)
- 1 cook the potatoes in water in a saucepan until tender
- 1 beat with an electric mixer until (fluffy)
- 1 assemble
- 1/4 cherries (dried)
- 1/4 port
- 240 gr bleu cheese crumbled
- 120 ml whipping cream
- 55 gr butter
Fan the pork medallions around the potatoes. Spoon the sauce over the pork.
