Instructions: Puree prunes, apricots and 1 cup broth in blender until smooth, about 1 minute. Set aside.

Cut pork tenderloin into 1-inch thick medallions. Heat 2 tablespoons butter in large skillet over medium-high heat. Season pork with salt and pepper to taste and place in skillet. Cook pork until no longer pink, approximately 3 1/2 to 4 minutes each side. Remove and keep warm.

Bring large pot of salted water to boil and add egg noodles, cooking according to package directions until al dente.

In same skillet, add onion and garlic and saute over medium-high heat until soft, about 2 minutes. Add wine, sage and rosemary and cook 30 seconds. Add fruit puree and remaining broth. Cook 2 minutes, stirring, until sauce is thick. Add remaining butter and stir until melted. Season with salt and pepper.

Drain noodles and spread on serving plate. Top with pork and sauce.

This recipe yields 4 servings.

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