Zurie's Pork Tenderloin With Yoghurt Mustard And Prunes

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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.

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Steps

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Fry the pork cubes and bacon in a little oil over medium heat , add the prunes.

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Red wine and sugar , and simmer for 15 minutes , open , so that some of the wine cooks away.

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Stir now and then.

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Mix the yoghurt , cream , mustard and cornstarch in a bowl , and whisk well.

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Add salt and pepper to your taste to the yoghurt mixture.

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Add the mixture to the meats in the pot , and stir well.

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Simmer lightly for a couple of minutes.

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Taste for seasoning.

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If you want more sauce , add more yoghurt or cream.

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Ingredients

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oil, pork tenderloin, bacon, prunes, dry red wine, sugar, plain yogurt, cream, mustard, cornstarch, salt, black pepper