Snip prunes into quarters. Soak the prunes in the Cognac in a small bowl.
Meanwhile, cut pork in 1/2-inch-thick medallions. Season the meat with salt and pepper.
In a large skillet over medium-high heat, heat the oil and add the garlic. Cook until the garlic is rich golden brown, then discard. Add the pork slices to the skillet, in batches if necessary; do not crowd the pan. Brown the meat quickly, 1 to 2 minutes, then turn and brown the other side. Remove the meat to a platter.
Add the onion to the pan and cook until tender, 3 to 5 minutes. Add the rosemary and sage and cook and stir 1 minute more. Reduce the heat to medium, add the prunes and Cognac and cook a minute so the alcohol evaporates. Add the broth and stir, scraping up the brown bits, and cook until the liquid is slightly reduced, 1 to 2 minutes.
Return the pork to the pan, spooning the sauce over and cook until heated through, 1 to 2 minutes. Add salt and pepper, if needed. Serve this dish with rice or a salad of greens, pears and walnuts.
This recipe yields 4 servings.
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