Ingredients

• 2 tablespoon 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 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

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Cooking Directions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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