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Ginger curried pork with carrots and greens

Tender pork and a variety of vegetables are accented with ginger and curry.
Recipe provided by Dairy Farmers of Canada ©
Ginger curried pork with carrots and greens on a white plate on a gray linen tablecloth
4 servings / 40 min

Prep 20 min / Cook 20 min

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.

Ingredients
  • 12 oz (375 g) pork tenderloin
  • 1 tbsp (15 mL) vegetable oil
  • 1 onion, thinly sliced
  • 2 carrots, thinly sliced
  • 2 tbsp (25 mL) minced fresh gingerroot
  • 1 tbsp (15 mL) curry powder
  • 1/4 cup (50 mL) water
  • 2 tbsp (25 mL) cornstarch
  • 2 cups (500 mL) 1% 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) 1% plain Greek yogurt
  • 1/4 tsp (1 mL) ground cumin
  • 2 tbsp (25 mL) chopped fresh cilantro
  • Pepper, to taste
  • 1/4 cup (50 mL) sliced almonds or chopped cashews (optional)
Directions
  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, heat oil 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 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 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.
Nutritional info per serving (1 of 4)
  • Calories 255
  • Protein 28 g
  • Total Fat 7 g
    Saturated Fat 2 g
    Cholesterol 69 mg
  • Carbohydrates 19 g
    Fibre 3 g
    Sugars 10 g
    Added sugars 0 g
  • Sodium 218 mg
  • Potassium 911 mg