Subj : 6/15 Nat'l Prune Day - 1
To   : All
From : Dave Drum
Date : Fri Jun 14 2024 17:58:00

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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