Heat the butter in a deep non-stick frying pan. 

Sauté the pork tenderloin in the butter, on all sides. 

Sauté the finely chopped onion. 

Add the plums and the apricots into the frying pan. 

Stir in the brandy. 

Add the orange juice and turn down the heat. 

Add salt, pepper and the sage. 

10 minutes before cooking is over add 1 tbsp honey.