Zurie's Pork Tenderloin With Yoghurt, Mustard and Prunes

READY IN: 30mins
Recipe by Zurie

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.

Top Review by swissms

This is a nice, flavorful dish. The pork is tender and the recipe comes together quickly on a busy weeknight. I was hoping the prunes would dissolve a bit in the sauce but they did not so next time I will chop them up a bit. I served this with recipe #221217. Thanks for sharing this tasty recipe.

Ingredients Nutrition

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.

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