Zurie’s Pork Tenderloin with Yoghurt, Mustard, and Prunes

There are some dishes that just feel like a warm hug on a plate, and Zurie’s Pork Tenderloin with Yoghurt, Mustard, and Prunes is undeniably one of them. I remember the first time I tasted this dish, it was at a small, unassuming bistro tucked away on a cobblestone side street. The aroma alone was enough to transport me – a comforting blend of savory pork, the subtle tang of yoghurt and mustard, all kissed by the sweet, rich perfume of plumped prunes. It was a revelation, a testament to how simple ingredients, when treated with care and combined with a touch of culinary intuition, can create something truly magical. This dish has since become a staple in my home repertoire, a reliable source of comfort and delight for family and friends alike.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Servings: 4
• Yield: 1 main course
• Dietary Type: Not specified

Ingredients

• Oil (for frying)
• 1 ½ lbs pork tenderloin, cubed
• 6 slices bacon, chopped
• 8 ounces prunes, pips removed (250 g)
• 1 cup dry red wine
• ½ teaspoon sugar
• ½ cup plain yogurt
• ½ cup cream
• 3 tablespoons mustard, wholegrain
• 2 teaspoons cornstarch (cornflour)
• Salt
• Black pepper

Equipment Needed

• A large skillet or pot with a lid
• A small bowl
• A whisk
• Measuring cups and spoons
• A sharp knife
• A cutting board

Instructions

1. Begin by preparing your ingredients. Cube the pork tenderloin into bite-sized pieces, ensuring they are roughly uniform in size for even cooking. Chop the bacon into small pieces. Ensure your prunes are pitted; if they seem a little dry, you can plump them up by soaking them in a little warm water or even a splash of sherry or port for about 10-15 minutes while you prepare the other ingredients.
2. Heat a little oil in a large skillet or pot over medium heat. Add the cubed pork tenderloin and the chopped bacon. Cook, stirring occasionally, until the pork is browned on all sides and the bacon is crispy. This initial sautéing will render some of the bacon fat, adding a wonderful depth of flavor to the dish.
3. Once the pork and bacon have achieved a nice color, add the pitted prunes to the skillet. Pour in the dry red wine and sprinkle in the sugar.
4. Bring the mixture to a simmer, then let it cook uncovered for 15 minutes. The aim here is for some of the wine to evaporate, concentrating the flavors and slightly thickening the sauce. Stir the contents of the pot now and then to ensure everything cooks evenly and doesn’t stick.
5. While the pork mixture is simmering, prepare the creamy sauce. In a small bowl, combine the plain yogurt, cream, mustard, and cornstarch (cornflour). Whisk these ingredients together thoroughly until the cornstarch is fully incorporated and you have a smooth, lump-free mixture.
6. Now, season the yoghurt mixture with salt and black pepper to your taste. Remember, you can always add more seasoning later, so start conservatively.
7. Pour the yoghurt mixture into the pot with the pork, bacon, and prunes. Stir well to combine everything.
8. Continue to simmer the dish gently for a couple of minutes more, stirring continuously. The sauce will thicken as the cornstarch cooks.
9. Taste the dish and adjust the seasoning with salt and pepper if necessary. If you desire a saucier consistency, you can add a little more yogurt or cream at this stage, stirring it through until heated.

Expert Tips & Tricks

The quality of your prunes can significantly impact the final dish. Opt for plump, moist dried prunes rather than dry, shriveled ones. As a personal preference, I often soak my prunes in a good quality sherry or port for at least an hour beforehand. This not only plumps them up beautifully but also infuses them with an extra layer of complex flavor that works wonderfully with the pork. For a richer, more decadent sauce, you can substitute some or all of the plain yogurt with Greek yogurt or even a dollop of sour cream. The wholegrain mustard provides a lovely textural element; if you prefer a smoother sauce, a Dijon mustard can be used, but you’ll lose that delightful pop of mustard seeds.

Serving & Storage Suggestions

This Pork Tenderloin with Yoghurt, Mustard, and Prunes is wonderfully versatile. It pairs beautifully with simple sides that allow its flavors to shine. Creamy mashed potatoes are a classic choice, soaking up every last drop of the delicious sauce. Alternatively, serve it alongside fluffy rice, crusty bread for dipping, or steamed green beans for a lighter option.

Leftovers can be stored in an airtight container in the refrigerator for up to 2-3 days. To reheat, gently warm the dish in a saucepan over low heat, stirring occasionally, or reheat in the microwave. If the sauce seems a little thick after refrigeration, you can stir in a splash of milk, cream, or even a little water to achieve your desired consistency.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	565.7 kcal	–
Calories from Fat	–	35%
Total Fat	22.3 g	34%
Saturated Fat	10.3 g	51%
Cholesterol	155.9 mg	51%
Sodium	343.9 mg	14%
Total Carbohydrate	42.5 g	14%
Dietary Fiber	4.4 g	17%
Sugars	24.1 g	96%
Protein	40 g	80%

Note: Nutritional information is an estimate and may vary based on specific ingredients used.

Variations & Substitutions

For a delightful twist, consider adding a handful of chopped toasted walnuts or pecans in the last few minutes of simmering. Their crunch and nutty flavor provide a lovely contrast to the tender pork and sweet prunes. If you’re looking for a slightly spicier kick, a pinch of cayenne pepper or a dash of your favorite hot sauce can be incorporated into the yoghurt mixture. For those who prefer not to use wine, a good quality beef or vegetable broth can be used as a substitute, though the depth of flavor will be slightly different.

FAQs

Q: Can I make this dish ahead of time?
A: Yes, this dish can be made ahead of time. It often tastes even better the next day as the flavors meld together. Reheat gently on the stovetop or in the oven.

Q: My prunes are very dry. What’s the best way to plump them up?
A: Soaking the prunes in warm water, sherry, port, or brandy for at least 10-15 minutes before adding them to the dish will help them plump up beautifully.

Q: Can I use a different cut of pork?
A: While pork tenderloin is recommended for its tenderness and quick cooking time, you could experiment with pork shoulder, cut into cubes. This would require a longer, slower cooking time to become tender.

Q: How can I make the sauce thicker if it’s too thin?
A: If the sauce is too thin, you can create a slurry with a little more cornstarch and cold water, then stir it into the simmering sauce until it thickens. Alternatively, reduce the heat and simmer uncovered for a few more minutes to allow some of the liquid to evaporate.

Q: Is this dish suitable for a special occasion?
A: Absolutely! The combination of tender pork, rich sauce, and sweet prunes makes this an elegant yet comforting dish that is perfect for a family dinner or a casual gathering.

Final Thoughts

Zurie’s Pork Tenderloin with Yoghurt, Mustard, and Prunes is a testament to the power of simple, harmonious flavors. It’s a dish that comforts, satisfies, and always leaves you wanting another bite. I encourage you to try it, to experience the delightful interplay of sweet and savory, creamy and tangy. Serve it with pride, share it with loved ones, and savor every moment. I often find myself pairing it with a glass of the same red wine used in the cooking, a delightful way to round off a truly memorable meal.