Pork tenderloin with prunes and pearl onions
2 servings
Ingredients
| Quantity | Measure | Ingredient |
|---|---|---|
| ¼ | cup | Prunes |
| ¼ | cup | Apple juice |
| ¾ | pounds | Pork tenderloin |
| Salt; to taste | ||
| Freshly-ground black pepper; to taste | ||
| 1 | teaspoon | Oil |
| 2 | tablespoons | Chopped shallots |
| Armagnac; to taste | ||
| 1 | cup | Veal stock |
| 12 | Pearl onions; blanched | |
| 4 | tablespoons | Butter; cut in small pieces |
| Cooked egg noodles; for serving | ||
| Chopped parsley; for garnish |
Directions
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.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-097 broadcast 01-07-1998) Downloaded from their Web-Site -
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...
~or- MAD-SQUAD@...
03-20-1998
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.