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PORK TENDERLOINS STUFFED WITH PRUNE

l6 pitted prunes (about 6 ozs.)
l/2 cup warm water
2 l2-0z. pork tenderloins, trimmed, each cut crosswise in half
2 cups canned beef broth
2 cups canned chicken broth
4 tbsps. butter
4 large shallots, chopped
l cup chopped green onions
2/3 cup chopped carrots
3/4 cup bvodka
l/4 cup whipping cream
Combine rpunes and warm water in small bowl; let stand 30 mins. Drain prunes, reserving soaking liquid. Place pork on work surface. Using long knife cut lengthwise pocket in center of each peice. Stuff each pocket with 4 prunes. Cover and refrigerate. Combine beef broth and chicken broth in heavy med. saucepan. Boil until reduced o l cup, about 35 mins. Melt 2 tbsps. butter in heavy med. skillet over med. heat. Add shallots, green onions and carrots and saute until tender about l0 mins. Add vodka, reserved prune soaking liquid and reduced broth. Boil until liquid is reduced to l cup, about l0 mins. Strain sauce into heavy small saucepan, pressing on solids. Discard solids. (Pork and sauce can be prepared l day ahead. Cover spearately & refrigerate.) Preheat oven 425. Melt remaining 2 tbsps. butter in heavy ovenproof skillet over med-high heat. Add pork and brown on all sides, about l0 mins. Transfer skillet to oven and roast pork until thermometer in center registers l65, about l5 mins. Meanwhile add l/4 cup cream to sauce and simmer over med. heat until sauce is slightly thickened, about 5 mins. Season with s&p. Slice pork crossways into rounds. Arrange on 4 plates. Spoon sauce over and serve imemdiately.
Serves 4 Bon Appetit March l996

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https://recipes.connorbowen.com/recipe/pork-tenderloins-stuffed-with-prune/