In a covered pan, simmer stock, carrots, prunes, thyme, and 1/4 tsp salt (15 min). Pat pork dry, cut into cubes, and season with salt/pepper. In a medium-hot thick-bottomed skillet with 1tbsp oil, brown pork on all sides (6 min). Reserve in a dish. Add 1tbsp oil to skillet; sauté onion and 1/2tsp salt until soft (5min). Add garlic (30sec). Add flour (1 min). Off heat, add whiskey and apple juice, scraping to mix. Add stock mixture and simmer until carrots are tender (10min). Add cream and reserved pork (with juices), and return to simmer. Off heat, add 1tbsp whiskey and parsley. Serve.