Cut the prunes in half and place them in a large jar (or another container that shuts well) with 300ml of the Mavrodaphne wine, chopped garlic, zest, pepper grains, rosemary and cinnamon sticks. Let them soak overnight (~ 8 hours).

Wash and wipe the tenderloin, remove visible fat and cut into slices.

Season with salt and pepper, flour the pork and saute in a wide pan (or a deep frying pan with a lid) pour half of the oil and let it increase temperature. Cook over high heat from both sides until it is browned and pour the remaining 200ml Mavrodaphne, then stir and turn down the heat.

Pour the plums along with all the other contents, close the lid and let it simmer until the sauce thickens.

Remove the cinnamon sticks towards the end, add the remaining olive oil and butter and stir. 

The plums will have almost melted adding a sauce texture into our food...

You do not have to boil it too much, the tenderloin is a pure fillet and it is cooked quickly.