Pan-fried pork fillet with prune and Armagnac sauce and sautéed potatoes

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  • 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