Sauteed pork loin with prunes sauce

Remove the fat from the pork shoulder loin and make a trimming cut. Wipe away any excess moisture with kitchen paper, then sprinkle with salt, pepper and flour.

Put a frying pan filled with olive oil over high heat and grill the pork from [1]. It is best to remove any oil that comes out of the pork with kitchen paper as needed.

Once both sides have a moderate browning, add [A]. Once it reaches a boil, add the prunes that have been removed, cover and simmer over medium heat for about 5 minutes.

Remove the pork into a batter and wrap it in a tub with aluminum foil to prevent it from cooling down.

Add the beans and red wine that have been boiled in a frying pan from [4] and cut into pieces of beans and cut into pieces of red wine, then heat it over the heat and simmer the sauce.

Sprinkle olive oil in another frying pan, heat it over high heat, and grill the tomatoes chopped into pieces. Add salt and pepper and remove into a bowl when it's lightly cooked.

When the sauce in [5] is at a temperature of boiling, return the pork to the frying pan. After simmering the sauce all over, remove it on a cutting board and cut it into pieces that are easy to eat.

Add butter and lemon juice to the remaining sauce, and remove from heat once everything is mixed.

Place the pork in a bowl, arrange the prunes and grilled tomatoes from [6] and pour the sauce from [8] over them. Topped with arugula and Italian parsley if you like it and complete it.