Pan-Fried Pork Fillet with Prune and Armagnac Sauce and Sautéed Potatoes

Tender pork fillets pan-fried and served with a rich prune and Armagnac cream sauce alongside golden sautéed potatoes.

Pork Potatoes Main Course French Boozy

Estimated Nutrition

Calories

637.2

kcal / serving

2548.8 kcal total

Carbs

37.9g

per serving

151.4 g total

Fat

41.1g

per serving

164.2 g total

Protein

28.9g

per serving

115.5 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

Butter

split into two halves

150

Double Cream

Fruits

jar

Prunes In Armagnac

stones removed and roughly chopped

Meat

piece

Pork Tenderloin Fillet

cut into 1cm thick slices

NutsSeeds

to taste

Salt

to taste

Black Pepper

freshly ground

Flat leaf Parsley

roughly chopped

OilsFats

Olive Oil

Vegetables

piece

Potato

peeled and cubed

piece

Shallot

finely chopped

Method

Flambé Armagnac in the pan, add chopped prunes, and cook for two minutes while mashing lightly.

Stir in the cream and seasoning, then cook for one additional minute.

Flatten pork slices to a thin consistency using a meat mallet and season.

Fry pork in half the butter for 1-2 minutes per side until golden and cooked.

Sauté cubed potatoes in remaining butter and olive oil until golden and tender.

Add chopped shallots to potatoes for one minute, then stir in parsley and seasoning.

Serve the pork coated in sauce with the sautéed potatoes on the side.