Name: Pork Tenderloin with Prunes And Pearl Onions
Ingredients: 1/4 c Prunes; 1/4 c Apple juice; 3/4 lb Pork tenderloin; Salt; to taste; Freshly-ground black pepper; to taste; 1 ts Oil; 2 tb Chopped shallots; Armagnac; to taste; 1 c Veal stock; 12 Pearl onions; blanched; 4 tb Butter; cut in small pieces; Cooked egg noodles; for serving; Chopped parsley; for garnish

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Tedd Tripp

CATEGORY	CUISINE	TAG	YIELD
Meats, Eggs		Essnce09	2	servings

INGREDIENTS

1/4	c	Prunes
1/4	c	Apple juice
3/4	lb	Pork tenderloin
		Salt; to taste
		Freshly-ground black pepper; to taste
1	ts	Oil
2	tb	Chopped shallots
		Armagnac; to taste
1	c	Veal stock
12		Pearl onions; blanched
4	tb	Butter; cut in small pieces
		Cooked egg noodles; for serving
		Chopped parsley; for garnish

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.
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 - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
03-20-1998
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.

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