Yield: 2 servings
|¼ cup||Apple juice|
|¾ pounds||Pork tenderloin|
|\N \N||Salt; to taste|
|\N \N||Freshly-ground black pepper; to taste|
|2 tablespoons||Chopped shallots|
|\N \N||Armagnac; to taste|
|1 cup||Veal stock|
|12 \N||Pearl onions; blanched|
|4 tablespoons||Butter; cut in small pieces|
|\N \N||Cooked egg noodles; for serving|
|\N \N||Chopped parsley; for garnish|
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@...
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.