MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Pork Tenderloin w/Prunes & Pearl Onions
Categories: Emeril, Pork, Fruit, Pasta, Booze
Yield: 2 Servings
1/4 c Prunes
1/4 c Apple juice
3/4 lb Pork tenderloin
Salt & pepper
1 ts Oil
2 tb Chopped shallots
Armagnac
1 c Veal stock
12 Pearl onions; blanched
4 tb Butter; in small pieces
Cooked egg noodles; garnish
Chopped parsley; garnish
Set oven @ 350oF/175oC. In a blender puree 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 will 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 puree 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.
Yield: 2 servings
SOURCE: Essence of Emeril Cooking Show; TV FOOD NETWORK;
SHOW #EE0097
MM Format by Dave Drum - 30 December 1999
Uncle Dirty Dave's Archives
MMMMM
... Schubert had a horse named Sara; Schubert's Sara neighed.
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