Pork Tenderloin with Prunes and Armagnac

• 500 g Pork tenderloin
• 1 ¼ tsp Fine sea salt
• ½ tsp Black pepper
• 1 tbsp Olive oil
• 30 g Butter
• 2 medium Shallot
• 4 sprigs Fresh thyme
• 80 ml Armagnac
• 200 ml Chicken stock
• 120 g Prune
• 2 tsp Dijon mustard

1. Pat the pork dry, then season all over with the salt and pepper. Peel and finely chop the shallots.
2. Heat the olive oil and half the butter in a large frying pan over medium-high heat. Sear the pork for 6 to 8 minutes, turning with tongs, until well browned all over.
3. Reduce the heat to medium and add the shallots and thyme sprigs to the pan. Cook for 2 to 3 minutes, stirring, until the shallots soften and smell sweet.
4. Pour in the Armagnac and let it bubble for about 1 minute, scraping up any browned bits from the pan. Add the chicken stock and prunes, then bring to a gentle simmer.
5. Cover loosely and simmer gently for 10 to 12 minutes, turning the pork once, until it is just cooked through and the sauce has started to reduce. The pork should feel firm but still springy when pressed.
6. Transfer the pork to a board and rest for 5 minutes. Keep the pan on a low simmer while it rests.
7. Whisk the Dijon mustard into the sauce, then simmer for 2 to 4 minutes until glossy and lightly thickened. Off the heat, swirl in the remaining butter to finish.
8. Slice the pork and return any resting juices to the pan. Spoon the prunes and Armagnac sauce over the pork to serve.

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