Plum/Prune sauce (to be served with tender loin or pork)

1 tbspoon of mustard
1/2 cup of red wine
1 can of plums (400g) or 1/2 bag of dried prunes

Blend the plums along with 1/3 cup of the syrup. If using prunes, use 1/3 cup of water. Put it in a saucepan and add the other ingredients. Let it boil, mixing it thorougly until it comes off the bottom of the pan (2-3 min after boiling). Serve with tender loin or other pork roasts.

Spice sauce for feijoada

1 cup of chopped parsley
1/2 cup of chopped chives
pepper (at wish), the more the merrier
1 1/2 cup of bean broth

Mix it all and serve it in a small bowl.