Pork Tenderloin Stuffed with Prunes (Boom)

1 review, 5 star(s). 100% would make again

Ready in 1 hour 15 minutes

Delicious and simple. This is adapted from Bon Appetit 3/96, originally from the Village Country Inn in Manchester Village, VT


16 pitted prunes
0.5 cup warm water
2 12-oz pork tenderloins; cut crosswise in
2 cups canned beef broth
2 cups canned low-salt chicken broth
4 tbsp butter
4 large shallots; chopped
1 cup green onions; chopped
0.67 cup carrots; chopped
0.75 cup vodka
0.25 cup whipping cream
1 Tabasco sauce

Original recipe makes 4 Servings



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.

Alert editor   
Calories Per Serving: 520 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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