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1
Put oven rack in lower third of oven and preheat oven to 375F.
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2
Halve pork loin crosswise, then pat dry and sprinkle with 1 teaspoon salt and 3/4 teaspoon pepper (total).
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3
Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then brown pork, 1 piece at a time, turning occasionally, 6 to 8 minutes per piece.
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4
Transfer to a small flameproof roasting pan as browned (do not clean skillet) and roast pork until thermometer inserted diagonally at least 2 inches into meat registers 150F, 40 to 50 minutes.
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5
While pork roasts, peel, quarter, and core apples, then cut into 1/4-inch-thick wedges.
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6
Pour off all but 1 tablespoon fat from skillet, then cook onion in skillet over moderate heat, stirring occasionally, until softened, 3 to 5 minutes.
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7
Add apples, prunes, broth, and water and simmer, uncovered, stirring occasionally, until apples are tender, 10 to 12 minutes.
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8
Stir in cream and mustard and simmer until sauce is slightly thickened, 2 to 3 minutes.
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9
Remove from heat and keep sauce warm, partially covered.
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10
Transfer pork to a cutting board and let stand 10 minutes.
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11
Add wine to roasting pan and boil over high heat, stirring and scraping up brown bits, until reduced to about 1/4 cup, 2 to 3 minutes.
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12
Stir pan juices into cream sauce along with remaining 3/4 teaspoon salt and remaining 3/4 teaspoon pepper and heat sauce over moderate heat, stirring, until hot.
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13
Discard string from pork and cut each half crosswise into 4 slices.
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14
Serve pork with sauce.
