6 ounces pitted prunes (20 to 24 small prunes)
1/2 cup port
2 small pork tenderloins, completely trimmed (about 20 to 24 ounces)
1/2 teas. salt, plus more is needed
1/4 teas. black pepper, plus more if needed
2 to 3 Tbs pure vegetable oil
2 Tbs minced shallots
3 Tbs red-wine vinegar
2/3 cups flavorful brown stock
1 Tbs black-currant jam
1 Tbs ketchup
Fresh parsley or basil (whole springs, or chopped), for garnish

Several hours before cooking, pour 2 cups boiling water over the prunes and macerate for 30 minutes.  Drain the water and add the port to the prunes, and let macerate until ready to use.

Preheat the oven to 200°.

Slice each tenderloin on the diagonal--changing the angle of the knife with each cut--into 6 equal-sized chunks, 2 inches or so at their thickest part (about 2 ounces each.  Season the chunks with the salt and pepper.

Set the pan with the oil over high heat and swirl to film the bottom.  When hot, set in the chunks with plenty of room around them (in batches if necessary).  Sear the chunks for about 5 minutes, over medium-high heat, turning them until they are well browned on all sides and the pan bottom is crusted.  Remove the meat to the platter and place in the oven to relax and finish cooking.

Making the sauce
With the pan over medium heat, add the shallots and sauté for about 30 seconds, stirring with a wooden spoon.  Pour in the red-wine vinegar and stir and scrape the pan bottom to deglaze the crust.  Pour in the stock, stirring, and then the port and prunes.  Bring the sauce to a gentle boil and let it reduce for about 5 minutes, until slightly thickened.

Stir in the spoonfuls of black-currant jam and ketchup, mixing well to melt the jam.  Remove the meat from the oven and pour the accumulated meat juices into the sauce.  Stir and simmer for another minute or so--tasting the sauce and adjusting the seasonings--until viscous and shiny.

Spoon out the prunes and arrange them among the chunks of pork, then pour the sauce over all.  Garnish with the fresh herbs, and serve.