1/4 c Prunes
1/4 c Apple juice
3/4 lb Pork tenderloin
Salt & pepper
1 ts Oil
2 tb Shallots; chopped
Armagnac
1 c Veal stock
12 Pearl onions; blanched
4 tb Butter; in small pieces
Cooked egg noodles; garnish
Chopped parsley; garnish
Set oven @ 350 F/175 C. 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 purJe 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.
SOURCE: Essence of Emeril Cooking Show; TV FOOD NETWORK;
SHOW #EE0097
