Ingredients

• 1 pork tenderloin fillet
• cut into 1cm/0.5in-thick slices
• salt and freshly ground black pepper
• 50g/2oz butter
• 1 jar prunes in Armagnac (alternatively you can buy semi-dried prunes and soak them in Armagnac overnight)
• stones removed and roughly chopped
• 150ml/5fl oz double cream
• 1 tbsp olive oil
• 4 potatoes
• peeled and cubed
• 1 shallot
• finely chopped
• 2 tbsp roughly chopped flatleaf parsley

Directions

• Place the slices of pork fillet onto a board and use a meat mallet or rolling pin to flatten them out into thin slices. Season with salt and freshly ground black pepper.
• Heat a frying pan until hot
• add half the butter and the slices of pork fillet and fry on each side for 1-2 minutes
• or until golden and just cooked through (you may need to do this in two or three batches to avoid overcrowding the pan). Transfer to a warm serving plate and keep warm.
• Add the Armagnac to the pan used to fry the pork fillet. Carefully flambée the Armagnac then add the prunes and cook for two minutes
• mashing the prunes lightly with the back of a spoon or spatula.
• Add the cream
• season with salt and freshly ground black pepper
• and cook for a further minute.
• Heat a separate pan until hot and add the remaining butter
• olive oil and potatoes. Sauté the potatoes for 4-5 minutes
• or until golden-brown and tender.
• Add the shallot to the potato and fry for a further minute then stir in the flatleaf parsley and season
• to taste
• with salt and freshly ground black pepper.
• To serve
• spoon the sauce over the pork fillet and pile the potatoes alongside.