Split the pork tenderloins lengthwise, cutting 2/3 of the way through.

Open the tenderloins flat and pound them to an even thickness.

Place the chopped apples on the flattened meat and sprinkle with salt and pepper.

Lay 6 pitted prunes across the short end of each tenderloin.

Roll the tenderloins up like a jelly roll.

Tie the rolled tenderloins securely with kitchen twine.

Brown the tied tenderloins on all sides in butter in a large skillet or Dutch oven.

Add beef bouillon and heavy cream to the skillet.

Cover the skillet or Dutch oven and bake in a preheated oven at 375°F (190°C) for 1 hour.

If the sauce becomes too thick during baking, add a little water.

Remove the cooked meat to a hot serving platter.

Skim the fat from the surface of the sauce in the pan.

Carefully scrape up any browned bits from the bottom of the pan, ensuring they are incorporated into the sauce.

Whirl the sauce smooth in a blender or press it through a fine sieve for a refined texture.

Reheat the sauce gently and pour it over the pork tenderloin before serving.