2 pork tenderloins (about 1 lb. each)
2 lg. apples, peeled & chopped
Salt & pepper to taste
2 tbsp. butter
1/2 c. beef bouillon
1 c. heavy cream
12 prunes, pitted

Split tenderloins the long way, cutting two-thirds of the way through. Open flat and pound to an even thickness. Place apples on meat and sprinkle with salt and pepper. Lay 6 prunes across the short end of each tenderloin and roll like a jelly roll. Tie securely, then brown on all sides in butter. Add bouillon and heavy cream. Cover and simmer for 1 hour, taking care to stir occasionally so meat won't stick. Add water if necessary.

Remove meat to a hot platter, skim fat from sauce, and scrape sides and bottom of pan so that none of the delicious brownings will be lost. Whirl smooth in a blender or press through a fine sieve. Reheat and pour over meat. Makes 6 servings.

Another excellent way of using pork tenderloin is to cut it in slices. Pound thin, then cook in butter with salt and pepper. Serve with either cooked onion or mushrooms on top. Place water in pan, heat to boiling and pour juices over meat. Delicious!