Pork Tenderloin with Prunes and red wine sauce

serves 4

This dish goes into my Marcel Proust category: meals I imagine he might have had at his aunt’s place, in the poshest, most pretentious surroundings.

For the sauce 35g unsalted butter 1 medium carrot, diced 2 shallots, peeled and finely chopped 1 bay leaf Leaves from 3 sprigs of fresh thyme 180ml red wine 2 tbsp red wine vinegar Coarse sea salt and freshly ground black pepper 60ml chicken or vegetable stock 230g prunes, soaked in warm water for 15 minutes

For the pork

60g unsalted butter

1 tbsp extra virgin olive oil

900g pork tenderloin, cut into 4 equal pieces

3 garlic cloves, unpeeled

Leaves from a few sprigs of fresh flat-leaf parsley, finely chopped

To make the sauce, heat 15g of butter over a medium heat in a sauté pan. Add the carrot and shallots and cook for about 3 minutes, until slightly golden. Add the herbs, wine and vinegar, then season. Simmer for a few minutes to reduce slightly. Pour in the stock, bring to the boil, then simmer for 10 minutes.

Add the remaining 20g of butter to the pan. Drain the prunes and add them to the sauce. Simmer for

5 minutes, then season to taste.

Meanwhile, cook the pork. In a large sauté pan, heat the butter and olive oil over a medium-high heat. Season the pork all over and add to the pan with the garlic. Cook on all sides for 8 to 10 minutes in total, until golden and cooked through.

Drain any excess fat from the pork pan, then pour in the prune sauce. Sprinkle with the parsley and serve.