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Pork Tenderloin With Prune-Ginger Sauce

main dishes, sauces, pork

2 tablespoons all-purpose flour
3 teaspoons curry powder
--preferably madras
1/2 teaspoon salt
--plus more to taste
1 pinch cayenne pepper
1 pound pork tenderloin; trimmed of fat
--cut into 12 medallions
1 tablespoon olive oil
1 clove garlic; minced
1 piece fresh ginger; peeled
--cut into fine julienne
-- 1 1/2 inch pices
1 1/4 cups ginger beer
--or ginger ale
1/3 cup pitted prunes; quartered
1/4 cup reduced-fat sour cream
freshly ground black pepper; to taste

1. In a shallow pan, combine flour, 2 1/2 teaspoons curry powder, 1/2 teaspoon salt and cayenne. Dredge pork lightly in flour mixture. Discard any remaining flour mixture.

2. In a large skillet, heat 1/2 tablespoon oil 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.

3. Add remaining 1/2 tablespoon oil to the skillet. 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.

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


270 calories per serving; 26 grams protein; 9 grams fat(3.1 grams saturated fat); 21 grams carbohydrate; 340 mg sodium; 84 mg cholesterol; 2 grams fiber.

Busted by Gail Shermeyer <>

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Contributor: Eating Well, November 1997

Yield: 4 servings

Preparation Time: 0:00

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