Low Fat Pork Tenderloin with Prune-Ginger Sauce Recipe

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Low Fat Pork Tenderloin With Prune-Ginger Sauce Recipe

Ingredients

  • 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

    • Method

  • 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.
  • 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.
  • 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.
  • Arrange pork on plates and spoon sauce over.
  • Serve immediately.
  • :MAKES 4 SERVINGS.
  • Calories per serving; 26 grams protein; 9 grams fat3 grams saturated fat; 21 grams carbohydrate; 340 mg sodium; 84 mg cholesterol; 2 grams fiber

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