Ingredients

• 1 pork tenderloin fillet (about 600g/1lb 5oz)
• cut into 12 thick slices
• 50g/2oz butter
• 1 shallot
• finely chopped
• 75ml/3fl oz Armagnac
• 150ml/5fl oz chicken stock
• 175ml/6fl oz double cream
• 16 prunes
• stones removed
• 450g/1lb ready-made mashed potato
• salt and freshly ground black pepper

Directions

• Lay the slices of pork fillet between two sheets of cling film and flatten using a rolling pin to a thickness of about 1cm/½in. Season the flattened slices of pork with salt and freshly ground black pepper.
• Heat a knob of the butter in a frying pan over a medium-high heat. Add the pork slices (in batches if necessary) and fry for 1-2 minutes on each side
• or until lightly browned and just cooked through. Remove the pork from the pan and set aside on a plate. Keep warm.
• Add another knob of butter to the pan and fry the shallot for 1-2 minutes
• or until just softened. Increase the heat to high
• pour in the Armagnac
• then set the alcohol alight using a match. Allow the flames to flare up and then die down. (Caution: Do not allow your face or hair to get too close to the flames. Do not leave unattended.)
• Add the stock and 150ml/5fl oz of the cream to the pan and bring the mixture to the boil. Reduce the heat until the mixture is simmering
• then add the prunes and return the cooked pork and any pork juices to the pan. Continue to cook for a further 2-3 minutes
• or until the pork is completely cooked through.
• In a separate pan
• heat the mashed potato with the remaining butter and cream until warmed through and well combined.
• To serve
• divide the mashed potato equally among four serving plates. Place a few slices of the pork onto each serving plate and spoon over the sauce.