Tokyo Disneyland
Filet de Porc Saute aux Pruneaux
(Tenderloin of Pork with Prune Sauce)
Blue Bayou Restaurant - Tokyo Disneyland
12 half-inch slices of boneless pork tenderloin
4 T. butter
9 oz pkg frozen French cut string beans
8 oz flat egg noodles
12 pitted prunes
1 C. dry red wine
sugar, flour, pepper, salt
For sauce: Refrigerate the prunes in 1 C wine overnight. In a saucepan, bring a mixture of 1 C dry red wine (drained from prunes), 1 1/4 t of sugar and 1 T butter to a boil. Reduce heat, add 12 pitted prunes and simmer gently until prunes are warm.
Sprinkle pork tenderloin filets with a little salt, ground pepper and flour. In a skillet, heat 2 T butter, add pork filets and saute them for 2 minutes per side, or until brown. Transfer the filets to a dish and place in a warm oven.
Prepare string beans according to instructions on package.
Drop noodles in 2 quarts of boiling, salted water. Cook, drain and place in a bowl, top with 1 T butter and toss lightly.
To serve (per plate): Arrange 3 slices of pork, a portion of string beans and a portion of buttered noodles. Spoon sauce and one prune per slice over the meat. Serves 4
