- 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 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
- 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.