Soak prunes in water for 30 minutes. Drain prunes and reserve soaking liquid.

Take each half pork tenderloin and using a long knife cut a lengthwise pocket in the center of each piece. Stuff each piece with 4 prunes.

Combine beef and chicken broths. Boil a/b 35 min. until reduced to 1 cup. Melt 2 Tbsp butter in skillet over med heat. Add shallots, green onions, and carrots and Sauté until tender, a/b 10 minutes. Add vodka, soaking liquid, and reserved broth. Boil until liquid reduced to 1 cup (a/b 10 minutes). Strain sauce, pressing on solids. Discard solids. (Pork and sauce can be prepared one day ahead).

Preheat oven to 425. Melt remaining 2 Tbsp butter in heavy oven-proof skillet. Add pork and Sauté until brown on all sides, a/b 10 minutes. Transfer to oven and roast 15 minutes, or until 165° .

Add 1/4 cup cream to sauce and simmer until slightly thickened. Season to taste with salt, pepper, and tabasco.

Slice pork crosswise. Spoon sauce over and serve immediately.