Pork Tenderloin With Prunes And Pearl Onions

Recipe Ingredients

1/4 cup	59ml	Prunes
1/4 cup	59ml	Apple juice
3/4 lb	340g / 11oz	Pork tenderloin
		Salt - to taste
		Freshly-ground black pepper - to taste
1 teaspoon	5ml	Oil
2 tablespoons	30ml	Chopped shallots
		Armagnac - to taste
1 cup	237ml	Veal stock
12		Pearl onions - blanched
4 tablespoons	60ml	Butter - 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

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.