Pork with armagnac & prunes

Pork with armagnac & prunes

By
From
Fast Cooking
Serves
4
Photographer
Tara Fisher

This combination has been around for as long as snow, but it had to go in the book, just because it tastes so good. Pork fillet is great for fast cooking because it cooks very quickly, so don’t keep it in the pan for too long. It has no fat on it and will dry out if overcooked.

Ingredients

Quantity Ingredient
200g pitted prunes
75ml armagnac
600g pork tenderloin
300g green beans
300g ready-made mashed potatoes
75g butter
150ml double cream
sea salt
freshly ground black pepper

Method

  1. Chop the prunes and put them in a bowl with the Armagnac. Cut the pork into 1cm pieces.
  2. Bring a pan salted of water to the boil, add the beans and cook for 3–4 minutes, until tender. Drain and keep warm. Gently warm the mashed potatoes for 2–3 minutes in a pan with 25g of the butter, until heated through. Set aside and keep warm.
  3. Season the pork with salt and pepper. Melt the remaining butter in a large frying pan, add the pork and fry for 1–2 minutes on both sides, then remove and set aside.
  4. In the same pan, add the prunes and Armagnac and allow to heat through over a gentle heat. Add the cream and season with salt and pepper. Return the pork to the sauce, stir through and serve with the mashed potatoes and beans.
Tags:
James Martin
Saturday Kitchen
quick meals
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