Pork tenderloin with prunes and Armagnac

Pork tenderloin with prunes and Armagnac

By
From
More Home Comforts
Serves
4
Photographer
Peter Cassidy

This is one of those dishes that I used to cook a lot when I was younger. It’s only now that I realise just how good it was and still is! It’s so quick to make – and it tasted even better made with the prunes I had hiding in the back of the cupboard, soaked in some Armagnac.

Ingredients

Quantity Ingredient
1kg floury potatoes, peeled and cut into chunks
200g unsalted butter
325ml double cream
sea salt
freshly ground black pepper
1 pork tenderloin fillet, cut into 12 thick slices
1 shallot, finely chopped
75ml armagnac
150ml chicken stock
16 stoned prunes

Method

  1. Place the potatoes in a pan of cold, salted water and bring to the boil, then reduce the heat and simmer for 12–15 minutes, or until tender. Drain the potatoes in a colander and return to the pan, then place over a low heat for a couple of minutes to dry them slightly.
  2. Tip the potatoes back into the colander and then pass them through a ricer. Add 150g of the butter and 150ml of the cream, and beat to form a very smooth mash, then season to taste with salt and pepper. Set aside to keep warm.
  3. Place the pieces of pork fillet on a clingfilm-lined board, cover with more clingfilm and bash until 1cm thick. Discard the clingfilm and season with salt and pepper.
  4. Heat a frying pan until hot, then add a knob of the butter and the pork slices and fry on each side for 1–2 minutes until golden and only just cooked through. Remove and place on a plate.
  5. Add the rest of the butter and sweat the shallot for 1 minute, then add the Armagnac and flambé.
  6. Add the stock and the rest of the cream, and bring to a simmer, then add the prunes and return the pork and any juices to the pan. Cook for another 2 minutes, until the pork is cooked through.
  7. Spoon the sauce over the pork fillet and serve the mash alongside.
Tags:
Home Comforts
British food
classic recipes
indulgent
winter
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