Sautéed Pork Tenderloin with Prunes

0 Combine the pitted prunes and the port in a small bowl and let them soak for a couple of hours.
1 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.
6  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.
2 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
5 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. 
3 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. 
7 Pour in the cream, stir in the reserved prunes, and simmer while stirring until the sauce becomes a bit more consistently thick. 
8 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.
4 Arrange the pork tenderloins on a plate, 3 per person and spoon the sauce over and 5 prunes over each serving.