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 | ||
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Calories: 520 | ||
Calories from Fat: 210 (40%) | ||
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Amt Per Serving | % DV | |
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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 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 520
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