Pork Tenderloin Stuffed With Prunes

• 16 pitted prunes
• 1/2 cup warm water
• 2 12-ounce pork tenderloins, each cut crosswise in half
• 2 cups canned beef broth
• 2 cups canned low-salt chicken broth
• 4 Tbsp butterf
• 4 lg shallots, chopped
• 1 cup chopped green onions
• 2/3 cup chopped carrots
• 3/4 cup vodka
• 1/4 cup whipping cream
• Tabasco sauce

1. Soak prunes in water for 30 minutes. Drain prunes and reserve soaking liquid.
2. Take each half pork tenderloin and using a long knife cut a lengthwise pocket in the center of each piece. Stuff each piece with 4 prunes.
3. Combine beef and chicken broths. Boil a/b 35 min. until reduced to 1 cup. Melt 2 Tbsp butter in skillet over med heat. Add shallots, green onions, and carrots and Saute until tender, a/b 10 minutes. Add vodka, soaking liquid, and reserved broth. Boil until liquid reduced to 1 cup (a/b 10 minutes). Strain sauce, pressing on solids. Discard solids. (Pork and sauce can be prepared one day ahead).
4. Preheat oven to 425. Melt remaining 2 Tbsp butter in heavy oven-proof skillet. Add pork and Saute until brown on all sides, a/b 10 minutes. Transfer to oven and roast 15 minutes, or until 165u0b0 .
5. Add 1/4 cup cream to sauce and simmer until slightly thickened. Season to taste with salt, pepper, and tabasco.
6. Slice pork crosswise. Spoon sauce over and serve immediately.
7. Serves 4.
8. Bon Appetit 3/96
9. Village Country Inn in Manchester Village, BT

prunes, water, pork, beef broth, chicken broth, butterf, shallots, green onions, carrots, vodka, whipping cream, tabasco sauce

Taken from www.epicurious.com/recipes/member/views/pork-tenderloin-stuffed-with-prunes-1214645 (may not work)