Pork tenderloin with apples and prunes

This is so good that it got eaten faster then I could take a picture...:)

INGREDIENTS

3 pork tenderloin
100 g soft dried prunes
2 apples ( Boskop, Cox Orange or any other sour kind are great)
Salt, pepper
250 ml vegetable broth
2 Tbsp lemon juice
100 ml sour cream
2 Tbsp oil

PROCEDURE


Cut the prunes and peeled and cored apples in small pieces. Add some salt and pepper to taste.
Cut the meat in a half horizontally and pepper and salt it. Put half of the apple-prune-mixture on one half of the meat and top with the other one. Mix the leftover apple mixture with lemon juice and set aside. Tie the meat with some kitchen yarn to rolls.
Heat the oil in a non-stick pan and fry the meat from all sides for about 2 minutes each side. Add the broth and mixture and cover the pan with a lid. Let cook for about 15 minutes.
Take the meat out of the pan and wrap with aluminum foil to keep warm. Add to the sauce in the pan the sour cream, salt and pepper. Cut the meat in slices and serve with the sauce.