Pork Tenderloin With Prunes And Pearl Onions Recipe

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Emeril Lagasse on Food Network
Nutrition per serving    (USDA % daily values)
CAL
1429
FAT
251%
CHOL
186%
SOD
101%

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Ingredients for 2 servings

Armagnac

1 teaspoon oil

1/4 cup prunes

Cooked egg noodles, for garnish

1/4 cup apple juice

Salt and pepper

4 tablespoons butter, cut in small pieces

1 cup veal stock

3/4 pound pork tenderloin

2 tablespoons chopped shallots

Chopped parsley, for garnish

12 pearl onions, blanched

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