Delicious and simple. This is adapted from Bon Appetit 3/96, originally from the Village Country Inn in Manchester Village, VT
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.
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|Serving Size: 1 Serving (581g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 210 (40%)|
|Amt Per Serving||% DV|
|Total Fat 23.4g||31 %|
|Saturated Fat 12.9g||64 %|
|Monounsaturated Fat 7g|
|Polyunsanturated Fat 1.7g|
|Cholesterol 160.1mg||49 %|
|Sodium 868.4mg||30 %|
|Potassium 1142.1mg||30 %|
|Total Carbohydrate 13g||4 %|
|Dietary Fiber 1.2g||5 %|
|Sugars, other 11.7g|
|Protein 40g||57 %|
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Calories per serving: 520
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