Zurie's Pork Tenderloin With Yoghurt, Mustard and Prunes
photo by Darkhunter
- Ready In:
- 30mins
- Ingredients:
- 12
- Serves:
-
4
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
- 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.
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Reviews
-
Yummy recipe. Served it for an ethnic dinner & it was well received. I enjoyed the sauce combination & found it was just enough. For the cream I used a mixture of sour cream/milk. I was surprized this dish only cooks for 15-20 mins so I made sure the browned meat was cooked fairly well. Easy to put together & very tasty, thanks for sharing.
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OMG, OMG, was this ever delicious. Since 3 people ate it, it should get 15 stars!!! Seriously, this was one of the best pork dishes I've prepared. The only change I made was to not use any oil for frying, as I think the fat from the bacon was sufficient. The prunes were great and infused the dish with a wonderful robust taste. I used only the amounts called for, but will increase the sauce, as it will go wonderfully over couscous. Thnx so much for posting, Zurie. Made for Fall 2008 My-3-Chefs.
RECIPE SUBMITTED BY
Zurie
South Africa
I'm a widow, retired, and I love cooking. I live on the coast in South Africa and I love seafood. You're welcome to my recipes (all kinds, definitely not just seafood!) Just remember that no recipe is ever cast in stone -- adjust to your taste!
The photo was taken at a rustic seaside restaurant on our West Coast, approx 1 year ago (2016).