Zurie's Pork Tenderloin With Yoghurt, Mustard and Prunes |
|
 |
Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
|
This is a nice combination of flavours. Use plump dried prunes and remove the pips. It's a good idea to put dried fruits in bottles and fill up with sherry, port or brandy: they plump up beautifully, last forever, and taste great in dishes like these. Ingredients:
oil (for frying) |
1 1/2 lbs pork tenderloin, cubed |
6 slices bacon, chopped |
8 ounces prunes, pips removed (250 g) |
1 cup dry red wine |
1/2 teaspoon sugar |
1/2 cup plain yogurt |
1/2 cup cream |
3 tablespoons mustard, wholegrain |
2 teaspoons cornstarch (cornflour) |
salt |
black pepper |
Directions:
1. Fry the pork cubes and bacon in a little oil over medium heat, add the prunes. red wine and sugar, and simmer for 15 minutes, open, so that some of the wine cooks away. Stir now and then.
2. Mix the yoghurt, cream, mustard and cornstarch in a bowl, and whisk well.
3. Add salt and pepper to your taste to the yoghurt mixture.
4. Add the mixture to the meats in the pot, and stir well. Simmer lightly for a couple of minutes. Taste for seasoning.
5. If you want more sauce, add more yoghurt or cream.
|
|