Pork Tenderloin with Prunes and Pearl Onions

1. 1

   Preheat oven to 350 degrees F. In a blender puree prunes with enough apple juice to make a smooth paste.

2. 2

   Heat a skillet over high heat, season tenderloin and sear in oil until well-browned on all sides.

3. 3

   Transfer to a baking dish and roast 8 minutes for medium-rare.

4. 4

   In skillet sweat shallots in pan drippings until tender.

5. 5

   Carefully add Armagnac, WATCH OUT it will flame; if not, ignite with a match.

6. 6

   Shake pan until flames die out.

7. 7

   Continue cooking, scraping bottom of pan too incorporate any browned bits.

8. 8

   Add stock, onions, and prune puree and boil until reduced by half.

9. 9

   Stir in 2 tablespoons of butter, just until melted.

10. 10

    Set aside, keeping sauce warm.

11. 11

    To serve, melt remaining butter, add cooked noodles and toss to reheat and coat; season to taste with salt and pepper and mound on 2 dinner plates.

12. 12

    Slice pork on bias, place atop noodles and spoon sauce over.

13. 13

    Sprinkle with parsley.

* Per serving · 4 servings · Values may vary.

No additional tips available.