Pork Tenderloin with Prune-Ginger Sauce

From EatingWell: November 1997, EatingWell for a Healthy Heart Cookbook — Subscribe Now!

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.

Pork Tenderloin with Prune-Ginger Sauce Recipe

4 servings

Active Time: 30 minutes

Total Time: 30 minutes

Nutrition Profile

Ingredients

2 tablespoons instant or all-purpose flour
3 teaspoons curry powder, preferably Madras, divided
1/2 teaspoon salt
Pinch of cayenne pepper
1 pound pork tenderloin, trimmed and cut into 12 medallions
1 tablespoon extra-virgin olive oil, divided
1 clove garlic, minced
1 1 1/2-inch piece fresh ginger, peeled and cut into fine julienne
1 1/4 cups ginger beer, or ginger ale
1/3 cup pitted prunes, quartered
1/4 cup reduced-fat sour cream
Freshly ground pepper, to taste

Preparation

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

Per serving: 312 calories; 9 g fat (2 g sat, 5 g mono); 90 mg cholesterol; 21 g carbohydrates; 33 g protein; 1 g fiber; 382 mg sodium; 631 mg potassium.

Nutrition Bonus: Selenium (80% daily value), Zinc (21% dv), Potassium (18% dv).

1 1/2 Carbohydrate Serving

Exchanges: 1 1/2 other carbohydrates, 3 1/2 lean meat