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. Source: EatingWell Magazine, November 1997

Alexandre M. Bird


Ingredient Checklist


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.

  • 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

288 calories; 7.8 g total fat; 1.9 g saturated fat; 83 mg cholesterol; 384 mg sodium. 607 mg potassium; 21.2 g carbohydrates; 1.6 g fiber; 12 g sugar; 31.2 g protein; 290 IU vitamin a iu; 1 mg vitamin c; 12 mcg folate; 39 mg calcium; 2 mg iron; 39 mg magnesium; 1 mg thiamin;

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Rating: 3 stars
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