Pork Tenderloin with Prunes Recipe

Pork tenderloin with prunes and a brandy cream sauce, a deliciously simple bistro-style main course recipe that cooks in well under 30 minutes!

Course Main Course

Cuisine European

Keyword pork fillet with prunes, pork in cream sauce, pork prunes, pork tenderloin cream sauce

Prep Time 10

Cook Time 15

Total Time 25

Servings Servings

Calories 704kcal

Cut the pork loin into 6 equal slices, then sandwich each piece between two pieces of cling film and flatten with a meat mallet, rolling pin or the back of a saucepan.
If your pork is already cut into medallions, bash them out to 8-10mm thick (between a quarter and half inch).
Cut the shallot in half and peel it, then cut it into a dice as finely as you can.
Peel the garlic clove and then mash it to form a paste.
Cut each prune into 3-4 strips.
Heat a 28cm (11") frying pan that is not non-stick over a high heat, and when it is hot, add the butter and oil.
Season the pork tenderloin with the quarter teaspoon of salt, and when the butter begins to foam, add the pork and fry for 90 seconds on each side to get a nice golden colour, then remove and set aside.

Do this in two batches.

Reduce the heat under the pan to medium and add the shallots and garlic, then saute for 60-90 seconds.

If the garlic and shallots begin to caramelise, remove the pan from the heat and reduce the heat a little before continuing.

Add the brandy to the pan and reduce by half.
Pour in the chicken stock and the cream, and add the prunes, stir and simmer for 5 minutes. This is a good time to have a taste and add a pinch of salt if required.
Return the pork to the pan (with any resting juices), spoon over a little of the sauce and allow to cook for 2 minutes to heat, then serve.