Over low heat, warm the brandy in a small pot. Remove from heat and add the prunes and let soak for about 15 minutes.
In a medium saute pan, heat 1 tablespoon of butter over medium heat. Add the carrots and shallots and saute until softened and slightly golden, about 3 minutes.
Add the bay leaf and thyme, season with salt and pepper. Add the wine and vinegar, simmer for a few minutes to slightly reduce. Pour in the broth and bring to a boil. Reduce the heat and simmer for 10 minutes.
Add the remaining 1-1/2 tablespoon of butter to the pan. Drain the prunes and add them to the pan. Simmer for 5 more minutes. Taste and adjust for salt and pepper.
For the Pork
In a large sauté pan, heat the butter and olive oil over medium-high heat. Season the pork tenderloin pieces with salt and pepper on both sides. Add the pan along with the garlic. Cook for a total of 8-10 minutes, or until desired doneness, turning once. Spoon off any excess fat from the pan.
Transfer pork to a serving platter and pour the prune sauce over the pork. Sprinkle with the chopped parsley. Serve immediately.
