ZURIE'S PORK TENDERLOIN WITH YOGHURT, MUSTARD AND PRUNES
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.
Provided by Zurie
Categories Pork
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- 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.
Nutrition Facts : Calories 565.7, Fat 22.3, SaturatedFat 10.3, Cholesterol 155.9, Sodium 343.9, Carbohydrate 42.5, Fiber 4.4, Sugar 24.1, Protein 40
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