Cooking Index - Cooking Recipes & IdeasPork Tenderloin With Prunes And Pearl Onions Recipe - Cooking Index

Pork Tenderloin With Prunes And Pearl Onions

Type: Pork
Courses: Main Course
Serves: 2 people

Recipe Ingredients

1/4 cup 59mlPrunes
1/4 cup 59mlApple juice
3/4 lb 340g / 11ozPork tenderloin
  Salt - to taste
  Freshly-ground black pepper - to taste
1 teaspoon 5mlOil
2 tablespoons 30mlChopped shallots
  Armagnac - to taste
1 cup 237mlVeal stock
12   Pearl onions - blanched
4 tablespoons 60mlButter - cut in small pieces
  Cooked egg noodles - for serving
  Chopped parsley - for garnish

Recipe Instructions

Preheat oven to 350 degrees.

In a blender pure prunes with enough apple juice to make a smooth paste. Heat a skillet over high heat, season tenderloin and sear in oil until well-browned on all sides. Transfer to a baking dish and roast 8 minutes for medium-rare.

In skillet sweat shallots in pan drippings until tender. Carefully add Armagnac, WATCH OUT it may flame; if not, ignite with a match. Shake pan until flames die out. Continue cooking, scraping bottom of pan too incorporate any browned bits. Add stock, onions, and prune pure and boil until reduced by half. Stir in 2 tablespoons of butter, just until melted. Set aside, keeping sauce warm.

To serve, melt remaining butter, add cooked noodles and toss to reheat and coat; season to taste with salt and pepper and mound on 2 dinner plates. Slice pork on bias, place atop noodles and spoon sauce over. Sprinkle with parsley.

This recipe yields 2 servings.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-097 broadcast 01-07-1998) - Downloaded from their Web-Site - http://www.foodtv.com

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