Pan-fried pork fillet with prune and Armagnac sauce and sautéed potatoes
[col type=”three-fourth”] Ingredients 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 …