Pork in Armagnac

Method

1. Preheat the oven to 190/gas 5.

2. Put the button onions in a roasting tin, season with salt and pepper, sprinkle with the rapeseed oil and roast in the oven about 30 minutes or until golden. Set aside

3. In a large pan, fry the pork in the vegetable oil for 6-8 minutes until browned on all sides, then remove and reserve. The pork should be almost cooked, but not quite.

4. In the same pan, sweat the carrot and onion just long enough to soften them, then add the Armagnac and reduce this until it has almost evaporated. Then add the stock and reduce this by half, about 10 minutes.

5. Strain the sauce and return to the pan. Add the cornflour and stock mix if it needs thickening, cooking out the cornstarch for a few minutes while stirring.

6. Add the pork, onion and prunes to the sauce and simmer gently to finish cooking the meat and to heat onion and prunes. Finish by stirring in the cream and parsley and serve.

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Ingredients

15 button onions
1 tbsp Rapeseed oil
400g Pork tenderloin, cut into chunks
1 tbsp vegetable oil

For the sauce

1 carrot, roughly chopped
1 onion, chopped
4 tbsp Armagnac
500ml pork stock
2 tsp cornflour
1 tbsp Rapeseed oil
10 prunes, diced
50ml double cream
2 tbsp Parsley, chopped finely

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