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.
- 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)
- black pepper
Directions See How It's Made
- 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.
- Mix the yoghurt, cream, mustard and cornstarch in a bowl, and whisk well.
- Add salt and pepper to your taste to the yoghurt mixture.
- Add the mixture to the meats in the pot, and stir well. Simmer lightly for a couple of minutes. Taste for seasoning.
- If you want more sauce, add more yoghurt or cream.