1. In a small bowl, combine prunes, white wine and thyme. Allow to macerate for 15 minutes. Set aside.
2. Preheat oven to 250°C (500°F). Using a sharp knife, butterfly the pork tenderloin by cutting lengthwise (leave 1 cm
3. (1/2 inch) intact along the spine and open out). Flatten with a rolling pin or a meat mallet.
4. Season generously with pepper. Arrange terrine sticks down the centre of the tenderloin along entire length, and then cover with the prunes (do not drain). Fold the tenderloin sides together and tie shut with string.
5. Place tenderloin in a deep ovenproof dish. Roast for 8 minutes. Reduce oven temperature to 190°C (375°F) and continue cooking for about more 10 minutes, or until the meat is done but still slightly pinkish inside. Remove from heat and cover with aluminum foil. Allow to sit for 10 minutes.

Variation: For more exotic flavours, replace the duck and fruit terrine by an ostrich and mango terrine, and substitute dried mango for the prunes.

Accompaniment: Serve with mashed potatoes and colourful vegetables.