Ginger Curried Pork with Carrots and Greens

Name: Ginger Curried Pork with Carrots and Greens
Yield: 4 Servings
Ingredients: 12 oz (375 g) pork tenderloin; 1 tbsp (15 mL) butter; 1 onion; thinly sliced; 2 carrots; thinly sliced; 2 tbsp (30 mL) minced fresh gingerroot; 1 tbsp (15 mL) curry powder; 1/2 tsp (2 mL) salt; 1/4 cup (60 mL) water; 2 tbsp (30 mL) cornstarch; 2 cups (500 mL) milk; 4 cups (1 L) chopped trimmed Swiss chard leaves or spinach (about 4 oz/125 g); Hot pepper sauce; Topping; 1/2 cup (125 mL) plain Greek yogurt; 1/4 tsp (1 mL) ground cumin; 2 tbsp (30 mL) chopped fresh cilantro; Salt and pepper; to taste; 1/4 cup (60 mL) sliced almonds or chopped cashews (optional)

Our dietitians' favourite

Tender pork and a variety of vegetables are accented with ginger and curry in a luscious sauce made with the goodness of milk. The yogurt topping adds a fresh touch that turns this quick sauté into something special. Serve over brown basmati or long-grain rice, or brown rice noodles with a fresh cucumber salad on the side.

Prep: 20 min
Cooking: 20 min

Yields 4 Servings

ginger curried pork with carrots and greens

Ingredients

12 oz (375 g) pork tenderloin
1 tbsp (15 mL) butter
1 onion, thinly sliced
2 carrots, thinly sliced
2 tbsp (30 mL) minced fresh gingerroot
1 tbsp (15 mL) curry powder
1/2 tsp (2 mL) salt
1/4 cup (60 mL) water
2 tbsp (30 mL) cornstarch
2 cups (500 mL) milk
4 cups (1 L) chopped trimmed Swiss chard leaves or spinach (about 4 oz/125 g)
Hot pepper sauce
Topping
1/2 cup (125 mL) plain Greek yogurt
1/4 tsp (1 mL) ground cumin
2 tbsp (30 mL) chopped fresh cilantro
Salt and pepper, to taste
1/4 cup (60 mL) sliced almonds or chopped cashews (optional)

READY FOR REWARDS?

Preparation

1. Trim off any fat and silver skin from pork. Cut tenderloin in half lengthwise, then cut crosswise into thin slices; set aside.

2. In a large skillet, melt butter over medium-high heat. Sauté onions and carrots for 5 minutes or until starting to soften. Add ginger and sauté for 2 minutes. Add curry powder, salt and water and sauté for about 2 minutes or until fragrant. Add pork and stir to coat well with spices.

3. Whisk cornstarch into milk and stir into pan. Simmer, stirring often, for about 5 minutes or until sauce is thickened and just a hint of pink remains in pork.

4. Meanwhile, prepare topping: in a small bowl, combine yogurt, cumin, cilantro, salt and pepper. If using almonds or cashews, toast in a dry skillet over medium heat, stirring constantly, for about 3 minutes or until fragrant. Transfer to a small bowl.

5. Add Swiss chard or spinach to skillet; cook, stirring, for about 2 minutes or until wilted. Season with hot pepper sauce (or pass at the table). Serve curry topped with yogurt and toasted almonds or cashews, if using.

Tips

This is a flavourful, yet mild curry that will please most palates. If you prefer a hot, spicy kick, add 1 minced hot pepper with the ginger, or use a hot curry powder – or both.

If you want to add the Swiss chard stems (if they’re not too thick and tough), slice up to 1 cup (250 mL) keeping stems separate from the leaves and add to the skillet with the ginger.