Pork Tenderloin with Plums and Potatoes

Preheat the oven to 120°C (approximately 250°F).

Rinse the meat, pat dry, and rub with pepper. Heat the clarified butter in a skillet and saute the pork on all sides until lightly browned, 4-5 minutes. Wrap each tenderloin in foil and place on a rack set on  a baking sheet and roast until cooked through, about 50 minutes.

Rinse and peel the potatoes and cook in a pot of boiling salted until knife-tender, 15-20 minutes.

Rinse, halve and pit the plums. Rinse the parsley, shake dry and chop finely. Finely chop the almonds.

Once the pork has finished cooking, carefully unwrap the pork, working over a bowl to catch any drips. Pour any drippings from the roasting pan into the bowl. Cut the pork into 5-6 cm (2-2 1/2-inch) thick slices. Heat 3 tablespoons hot butter in a skillet and saute the pork until lightly browned on both sides. Remove to a platter and cover with foil to keep warm. Add the drippings to the skillet along with the Cognac and the veal stock and simmer 5 minutes. Stir in the cream and place the plums, skin side up in the pan. Return the meat to the pan and season the meat and sauce with salt.

Drain the potatoes, heat the remaining butter in a nonstick skillet and cook the potatoes until heated through. Stir in the chopped parsley and toss until the potatoes are coated.