Pork Tenderloin with Prunes and Armagnac

Combine the prunes and Armagnac in a small bowl, pressing the prunes down so they are as submerged as possible. Cover and leave to soak for a minimum of 8 hours, or overnight, at room temperature.

Pat the pork tenderloins thoroughly dry with kitchen paper, then season all over with the sea salt and black pepper.

Heat the neutral oil in a large, heavy-based ovenproof skillet or sauté pan over high heat until the oil just begins to shimmer and smoke lightly. Sear the tenderloins, turning every 90 seconds, until deep mahogany on all sides — approximately 6–8 minutes total. Transfer to a plate and set aside.

Reduce the heat to medium-low, add the butter to the same pan, and cook the shallots and garlic, stirring frequently, until completely softened and just beginning to turn golden — about 5 minutes.

Add the thyme and pour in the white wine, scraping the browned bits from the base of the pan with a wooden spoon. Simmer until the wine is reduced by half — about 4 minutes.

Pour in the chicken stock, then add the soaked prunes along with all of their Armagnac soaking liquid. Stir to combine and bring to a gentle simmer.

Return the seared tenderloins to the pan, nestling them into the sauce. Cover with a lid and cook over low heat, turning once halfway through, until a meat thermometer inserted into the thickest part registers 63°C — approximately 12–15 minutes.

Transfer the cooked tenderloins to a warm plate, tent loosely with foil, and rest for 5 minutes — they'll come up to around 65–66°C during this rest.

Stir the crème fraîche and Dijon mustard into the prune and Armagnac sauce over medium heat and simmer until the sauce thickens slightly and coats the back of a spoon — about 3–4 minutes. Taste and adjust seasoning.

Slice each tenderloin on the diagonal into medallions approximately 2cm thick, arrange on warmed plates, spoon the prune and Armagnac sauce generously over the top, and finish with freshly chopped parsley.