Pork Tenderloin Stuffed with Prunes (Boom)
Delicious and simple. This is adapted from Bon Appetit 3/96, originally from the Village Country Inn in Manchester Village, VT
Yield: 4 Servings Ready in 1 hours, 15 minutes
favorite of 2 people 2 people want to try
Pork Tenderloin Stuffed with Prunes (Boom) Preparation
Soak prunes in water for 30 minutes. Drain prunes and reserve soaking liquid.
Take each half pork tenderloin and using a long knife cut a lengthwise pocket in the center of each piece. Stuff each piece with 4 prunes.
Combine beef and chicken broths. Boil a/b 35 min. until reduced to 1 cup. Melt 2 Tbsp butter in skillet over med heat. Add shallots, green onions, and carrots and Sauté until tender, a/b 10 minutes. Add vodka, soaking liquid, and reserved broth. Boil until liquid reduced to 1 cup (a/b 10 minutes). Strain sauce, pressing on solids. Discard solids. (Pork and sauce can be prepared one day ahead).
Preheat oven to 425. Melt remaining 2 Tbsp butter in heavy oven-proof skillet. Add pork and Sauté until brown on all sides, a/b 10 minutes. Transfer to oven and roast 15 minutes, or until 165° .
Add 1/4 cup cream to sauce and simmer until slightly thickened. Season to taste with salt, pepper, and tabasco.
Slice pork crosswise. Spoon sauce over and serve immediately.
Link to another BigOven recipe
Add a link to another recipe! What would you serve with this?
You may also enjoy
Pork Tenderloin Stuffed with Prunes (Boom) Reviews
[I posted this recipe.]
3 years, 4 months, 4 weeks, 1 days, 2 hours, 41 minutes ago
Blogger? Grab a link to this recipe
Add to on:
Tweets by @bigoven