2teaspoonswhite wine vinegar2 teaspoons white wine vinegar
Combine the pitted prunes and the port in a small bowl and let them soak for a couple of hours.
Clean the tenderloin of all extra fat or shiny skin, the silver skin attached to the tenderloin with a small paring knife by trimming it off. Cut the tenderloins into small by slicing them between ¾ to 1 inch thick.
Make the tapered end a bit wider cut. You should end up with 12 pieces. With the back of your hand, taper down the two end pieces. Season generously with salt and pepper.
Drain the prunes, reserving them and the wine separately. Heat the butter in a sauté pan just large enough to hold all the tenderloin pieces. Heat the butter until the foam starts to subside. P
ut in the pork tenderloin and sauté 4 to 5 minutes on each side, until one of the slices springs back when you press on with your finger to see if they are done.
Transfer the tenderloins to a warm plate and pour the cooked fat from the skillet. Pour in the port and reduce over high heat while scraping the bottom of the pan with a wooden spoon. Reduce to about ¼ of a cup. Add the chicken stock and boil until the mixture is slightly syrupy.
Pour in the cream, stir in the reserved prunes, and simmer while stirring until the sauce becomes a bit more consistently thick.
Stir in the vinegar and any juices accumulated from the pork tenderloins and simmer for a few seconds. Season to taste with salt and pepper.
Arrange the pork tenderloins on a plate, 3 per person and spoon the sauce over and 5 prunes over each serving.