Sauteed pork loin with prunes sauce

Remove the fat from the pork shoulder and cut it into strips. Wipe off excess moisture with kitchen paper and sprinkle with salt, pepper and flour

Heat a frying pan with olive oil over high heat and fry the pork from step 1. As the frying process progresses, remove any excess oil with kitchen paper

Once both sides are nicely browned, add [A]. Bring to a boil, add the prunes with the seeds removed, cover and simmer over medium heat for about 5 minutes

Remove the pork to a tray and wrap the tray in aluminum foil to keep it warm

[4] Add boiled green beans cut into 5cm lengths and red wine to the frying pan, then turn the heat on and simmer the sauce

Add olive oil to another frying pan over high heat and fry the tomatoes. Season with salt and pepper and once lightly cooked, remove from the frying pan and place on a tray

When the sauce from [5] has thickened, return the pork to the frying pan. Once the pork is coated with the sauce, remove it to a cutting board and cut it into bite-sized pieces

Add the butter and lemon juice to the remaining sauce and once combined, remove from heat

Place the pork in a serving dish, arrange the prunes and grilled tomatoes (6), and pour the sauce (8) over it. Finish by topping with arugula and Italian parsley, if desired