Pan-fried pork fillet with prune and Armagnac sauce and saut茅ed potatoes shopping list

Pan-fried pork fillet with prune and Armagnac sauce and saut茅ed potatoes

2 tbsp roughly chopped flatleaf parsley

1 shallot, finely chopped

1 jar prunes in Armagnac (alternatively you can buy semi-dried prunes and soak them in Armagnac overnight), stones removed and roughly chopped

salt and freshly ground black pepper

50g/2oz butter

150ml/5fl oz double cream

1 pork tenderloin fillet, cut into 1cm/0.5in-thick slices