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Pork Tenderloin with Prunes and Armagnac

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

DinnerPorkMain CourseIndulgent

Estimated Nutrition

Per Serving Total
Calories 715.6 kcals 2862.4 kcals
Carbohydrates 23.7 grams 94.6 grams
Fat 48.1 grams 192.5 grams
Protein 39.6 grams 158.2 grams
Cook Time
25 mins
Produces
4 people
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

Dairy
50
g
Butter
Divided use
175
ml
Double Cream
Divided use
Fruits
16
piece
Prunes
Stones removed
Liquids
75
ml
Armagnac
150
ml
Chicken Stock
Meat
600
g
Pork Tenderloin Fillet
Cut into 12 thick slices
NutsSeeds
1
1
Salt
To taste
1
1
Black Pepper
Freshly ground, to taste
Vegetables
1
piece
Shallot
Finely chopped
450
g
Mashed Potato
Ready-made

Steps

  • Flatten pork slices between cling film to a 1cm thickness and season.
  • Fry pork in butter for 2 minutes per side until browned and set aside.
  • 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.
  • Plate the mashed potato and top with pork slices and sauce.