Ingredients
-
-
1 1/2
-
6
-
8
-
1
-
1/2
-
1/2
-
1/2
-
3
-
2
-
-
-
-
-
Directions
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 , 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 , 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 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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Steps
|
1
Done
|
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
Done
|
Mix the Yoghurt, Cream, Mustard and Cornstarch in a Bowl, and Whisk Well. |
|
3
Done
|
Add Salt and Pepper to Your Taste to the Yoghurt Mixture. |
|
4
Done
|
Add the Mixture to the Meats in the Pot, and Stir Well. Simmer Lightly For a Couple of Minutes. Taste For Seasoning. |
|
5
Done
|
If You Want More Sauce, Add More Yoghurt or Cream. |
