PRUNES AND PORK

This is more a autumn dish but I had prunes and I had a pork tenderloin so I made the dish...for lack of any better ideas. Soak the prunes (a handful more or less) in hot water for about 10 minutes. In a skillet melt some butter and olive oil, add chopped onions and cook until translucent.
Chop the prunes and add to the onions. Salt and pepper to taste add thyme or sage. Cool the mixture. Deglaze the pan and save it for the gravy. Basically you butterfly the tenderloin and pound it out to about a half and inch thickness. Salt and pepper the tenderloin, lay a layer of fresh sage leaves along the center of the piece of tenderloin, spread the prune mixture over leaving about an inch border all the way around. Roll up jelly roll style tucking in the ends. Tie the roll at about one to two inch intervals and season the meat with salt and pepper again. Lightly brush the meat with olive oil (helps in the browning) and bake in a 375 degree oven for about 30 to 45 minutes. Let the tenderloin rest for about 5 to 10 minutes. In the mean time deglaze the pan and make a gravy using the saved liquid from making the stuffing. This gives it a slightly sweet taste. Slice the tenderloin.
This is also good using dried apricots or fresh apples. Also you can add seasoned bread crumbs if you want more of a stuffing type texture.