Pork Tenderloin with Prunes and Armagnac

Flattened pork fillet fried and served with a rich Armagnac, cream, and prune sauce alongside buttery mashed potatoes.

Dinner Pork Main Course Indulgent

Estimated Nutrition

Calories

715.6

kcal / serving

2862.4 kcal total

Carbs

23.7g

per serving

94.6 g total

Fat

48.1g

per serving

192.5 g total

Protein

39.6g

per serving

158.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

Butter

Divided use

175

Double Cream

Divided use

Fruits

piece

Prune

Stones removed

Liquids

Armagnac

150

Chicken Stock

Meat

600

Pork Tenderloin Fillet

Cut into 12 thick slices

NutsSeeds

Salt

To taste

Black Pepper

Freshly ground, to taste

Vegetables

piece

Shallot

Finely chopped

450

Mashed Potato

Ready-made

Method

Flatten pork slices between cling film to a 1cm thickness and season.

Plate the mashed potato and top with pork slices and sauce.

Soften shallots in butter then flambé with Armagnac.

Boil stock and 150ml cream then simmer with prunes and the pork.

Heat mashed potato with remaining butter and cream in a separate pan.

Fry pork in butter for 2 minutes per side until browned and set aside.