Ginger Curried Pork with Carrots and Greens

4 Servings

Preparation Time: 20 min
Cooking Time: 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.


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


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

Step 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.

Step 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.

Step 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.

Step 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.

Nutrition & Notes

Nutrition Information
Valeur nutritive
Per Serving
% Daily Value
% valeur quotidienne
Calories / Calories 260
Fat / Lipides 8 g
Saturated / saturés
+ Trans / trans
Cholesterol / Cholestérol
Sodium / Sodium 483 mg
Carbohydrates / Glucides 19 g
Fiber / Fibres 2.8 g
Sugars / Sucres
Protein Protéines 28 g
Vitamin A / Vitamine A
Vitamin C / Vitamine C
21 %
Calcium / Calcium
Iron / Fer