INGREDIENTS (4 servings)

2 pork tenderloins / 0.5 lb of guanciale (cheek lard) / 2 potatoes / 2 apples / 0.2 lb of dried prunes /  1 glass of white wine / extravirgin olive oil / salt and pepper

Cut the tenderloins in cylinders 1 inch thick. Wrap them in guanciale and bind them with cooking twein. Clean the potatoes and boil them in salted water. Cook the apples in the oven for 20 minutes at 356 F and, when cooked, peel them, take the seeds off and blend them in the mixer. Love the dried prunes in warm water for 10-15 minutes, then blend them too in the mixer. Peel the potatoes and squash them with a fork; add some oil, salt and pepper, and keep warm. Warm pot with oil and salt, brown the 2 filets on each side, add the wine and let it evaporate, and finish the cooking in the oven at  at 360 F for 10 minutes. Now prepare the dish, alternating a layer of squashed potatoes, one of blended apples and one of prunes. Finally add the filets on top and pour the cooking juices of the meat on top.