prepare the pork tenderloin
Cut the pork tenderloin into 2.5 cm (1-inch) medallions. Add to a bowl and season with olive oil, salt, pepper, crushed garlic, white wine, capers, honey, vinegar, thyme, and oregano. Stir to combine and set aside for 10 - 15 minutes.TipFeel free to make this up to a day ahead. Keep in your fridge for up to 12 hours.
cook the meat
Take the meat from the bowl and pat dry using paper towels. Keep the marinade. Place a large pan over high heat. Add two tablespoons of olive oil. Add the meat and cook for 2 - 3 minutes, then turn the meat and continue to cook for another 2 - 3 minutes. Transfer to a plate and pour the cooking liquid over the meat.
Place the same pan over medium heat. Add the remaining marinade, Port wine, prunes, olives, and broth. Bring to a boil, then simmer for 6 - 8 minutes. Add the meat and all those delicious cooking liquids and cook for another minute.
Divide the pork tenderloin with the sauce between four plates and serve with your favorite side dish.