Fresh ginger and ginger beer are a double-hit of flavor in this simple sauce. Make it a meal: Serve with rice pilaf and roasted green beans.

Alexandre M. Bird
Source: EatingWell Magazine, November 1997
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine flour, 2 1/2 teaspoons curry powder, salt and cayenne in a shallow pan. Dredge pork lightly in flour mixture. Discard any remaining flour mixture.

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  • Heat 1 1/2 teaspoons oil in a large skillet over medium-high heat. Add pork and cook until golden outside and faintly pink inside, about 3 minutes per side. Transfer to a plate and tent with foil to keep warm.

  • Add remaining 1 1/2 teaspoons oil to the pan. Add garlic and ginger and cook, stirring, until fragrant, about 1 minute. Add ginger beer (or ginger ale), prunes and remaining 1/2 teaspoon curry powder; bring to a boil, scraping up any browned bits. Reduce heat to medium and cook until prunes are tender and liquid is reduced by half, about 4 minutes. Remove from heat and whisk in sour cream and any accumulated juices from the pork. Gently heat through. Season with salt and pepper.

  • Arrange pork on plates and spoon sauce over. Serve immediately.

Nutrition Facts

287.8 calories; protein 31.2g 62% DV; carbohydrates 21.2g 7% DV; exchange other carbs 1.5; dietary fiber 1.6g 7% DV; sugars 12.1g; fat 7.8g 12% DV; saturated fat 1.9g 9% DV; cholesterol 82.8mg 28% DV; vitamin a iu 290.4IU 6% DV; vitamin c 1.2mg 2% DV; folate 12.4mcg 3% DV; calcium 39.4mg 4% DV; iron 2.2mg 12% DV; magnesium 39.3mg 14% DV; potassium 607mg 17% DV; sodium 383.5mg 15% DV; thiamin 1.1mg 111% DV.

Reviews (1)

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Rating: 3 stars
10/30/2011
This is delicious especially if you love the flavor of fresh ginger. Be sure to use what the recipe calls for or slightly less of the ginger since it is a strong flavor. Read More