PORK TENDERLOINS STUFFED WITH PRUNES
From Bon Appetit, 3/96. Serves 4.
16 pitted prunes (about 6 oz.)
½ cup warm water
2 12-oz. pork tenderloins, each cut in half
crosswise
2 cups canned beef broth
2 cups canned chicken broth
4 tbs. butter
4 large shallots, chopped
1 cup chopped green onions
2/3 cup chopped carrots
¾ cup vodka or brandy
Salt and pepper
¼ cup whipping cream
Tabasco
Combine prunes and warm water; let stand 30
minutes. Drain prunes, reserving soaking
liquid. Place pork on work surface. With
long knife, cut lengthwise pocket in center
of each piece. Stuff each pocket with 4
prunes. Cover and refrigerate.
Combine beef and chicken broths in
saucepan. Boil until reduced to 1 cup,
about 35 minutes.
Melt 2 tbs. of the butter in skillet over
medium heat. Sauté shallots, green onions,
and carrots until tender, about 10
minutes. Add vodka, prune liquid and
reduced broth. Boil until reduced to 1
cup, about 10 minutes. Strain into small
saucepan, pressing on solids. Discard
solids. (Pork and sauce can be prepared 1
day ahead. Refrigerate separately,
covered.)
Preheat oven to 425ºF. Melt remaining 2
tbs. butter in heavy ovenproof skillet over
medium heat. Add pork and sauté until
brown on all sides, about 10 minutes.
(Salt and pepper?) Transfer skillet to
oven and roast until thermometer inserted
into center of pork registers 165ºF, about
15 minutes.
Meanwhile, add cream to sauce and simmer
over medium heat until lightly thickened,
about 5 minutes. Season with Tabasco, salt
and pepper.
From Bon Appetit, 3/96. Serves 4.
16 pitted prunes (about 6 oz.)
½ cup warm water
2 12-oz. pork tenderloins, each cut in half
crosswise
2 cups canned beef broth
2 cups canned chicken broth
4 tbs. butter
4 large shallots, chopped
1 cup chopped green onions
2/3 cup chopped carrots
¾ cup vodka or brandy
Salt and pepper
¼ cup whipping cream
Tabasco
Combine prunes and warm water; let stand 30
minutes. Drain prunes, reserving soaking
liquid. Place pork on work surface. With
long knife, cut lengthwise pocket in center
of each piece. Stuff each pocket with 4
prunes. Cover and refrigerate.
Combine beef and chicken broths in
saucepan. Boil until reduced to 1 cup,
about 35 minutes.
Melt 2 tbs. of the butter in skillet over
medium heat. Sauté shallots, green onions,
and carrots until tender, about 10
minutes. Add vodka, prune liquid and
reduced broth. Boil until reduced to 1
cup, about 10 minutes. Strain into small
saucepan, pressing on solids. Discard
solids. (Pork and sauce can be prepared 1
day ahead. Refrigerate separately,
covered.)
Preheat oven to 425ºF. Melt remaining 2
tbs. butter in heavy ovenproof skillet over
medium heat. Add pork and sauté until
brown on all sides, about 10 minutes.
(Salt and pepper?) Transfer skillet to
oven and roast until thermometer inserted
into center of pork registers 165ºF, about
15 minutes.
Meanwhile, add cream to sauce and simmer
over medium heat until lightly thickened,
about 5 minutes. Season with Tabasco, salt
and pepper.