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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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total:
30 mins
Servings:
4
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Ingredients

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Directions

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  • 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

288 calories; protein 31.2g; carbohydrates 21.2g; dietary fiber 1.6g; sugars 12.1g; fat 7.8g; saturated fat 1.9g; cholesterol 82.8mg; vitamin a iu 290.4IU; vitamin c 1.2mg; folate 12.4mcg; calcium 39.4mg; iron 2.2mg; magnesium 39.3mg; potassium 607mg; sodium 383.5mg; thiamin 1.1mg.
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