Recipe - Pork Tenderloin With Prunes And Pearl Onions

One fourth cup Prunes
One fourth cup Apple juice
Three fourths pound Pork tenderloin
Salt; to taste
Freshlyground black pepper;
to taste
1 teaspoon Oil
2 tablespoon Chopped shallots
Armagnac; to taste
1 cup Veal stock
12 Pearl onions; blanched
4 tablespoon Butter; cut in small pieces
Cooked egg noodles; for
serving
Chopped parsley; for garnish

Preheat oven to 350 degrees. In a blender pure prunes with enough apple
juice to make a smooth paste. Heat a skillet over high heat, season
tenderloin and sear in oil until wellbrowned on all sides. Transfer to a
baking dish and roast 8 minutes for mediumrare. In skillet sweat shallots
in pan drippings until tender. Carefully add Armagnac, WATCH OUT it may
flame; if not, ignite with a match. Shake pan until flames die out.
Continue cooking, scraping bottom of pan too incorporate any browned bits.
Add stock, onions, and prune pure and boil until reduced by half. Stir in 2
tablespoons of butter, just until melted. Set aside, keeping sauce warm. 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.
Slice pork on bias, place atop noodles and spoon sauce over. Sprinkle with
parsley. This recipe yields 2