8 baby onions
350 g/12 oz pork tenderloin
10 ml/2 tablespoons oil
200 ml/7 fl.oz dry sherry
15 ml/1 tablespoons wholegrain mustard
10 ml/2 tablespoons corn flour
5 ml 1 tablespoon brown sugar
salt and pepper
1.put the onions in a bowl and pour over sufficient boiling water to cover. Allow to stand for a minute or two, then drain the skin should peel off easily
2. put the onions and oil into a medium casserole and shake well. Cover and cook for 3(2) minute.
3. cut the pork into thick slice and stir into the onion add the prunes whisk together sherry
mustard, corn flour, sugar and seasoning and stir into the casserole.
4 cover and cook for 5(4) minute or until boiling. Stir then continue cooking on 30% for
about 25(20) minutes, stirring occasionally. Until the pork is tender.
5. adjust seasoning if necessary before serving.
Delicious with freshly-cooked rice or tagliatelli.