Pork Tenderloin with Plum Apple Filling
Soak plums in red wine for about 2 hours and drain.
Cut dried apples into thin strips. Slice plums into strips to match apple strips.
Cut pork tenderloins lengthwise, being careful not to cut through ends. Rub pork on all sides with salt and pepper. Stuff pork tenderloins with plum and apple and tie with kitchen twine. Season with salt and pepper.
In an oven-proof skillet, heat 2 tablespoons oil and sear meat on all sides. Deglaze pan with red wine and beef broth. Bake in a preheated oven for about 15-20 minutes at 180°C (approximately 350°F). Baste with cooking liquids occasionally during cooking time.
Peel potatoes and rinse, drain and halve and cook in boiling, salted water for about 20 minutes. Drain potatoes and let cool slightly. In a saucepan, heat butter and cook powdered sugar until caramelized and add potatoes cook until slightly caramelized. Season with salt.
Rinse tomatoes, drain and pat dry and halve and remove stems and seeds and cores. Rinse apples and wipe dry and cut into quarters and remove core and cut into wedges.
Fry tomatoes and apples in remaining oil and remove apple slices and tomatoes and season with parsley, salt and pepper.
Remove pork from oven and cut kitchen twine and let stand briefly. In a saucepan, bring cooking liquids to a boil and cook until reduced slightly. Stir cream into sauce and season with salt and pepper. To serve, cut pork tenderloins into slices and arrange on plates with sauce, potatoes, tomatoes and apples.