Ginger Curried Pork with Carrots and Greens - University of Ottawa Heart Institute Patient Alumni Association : University of Ottawa Heart Institute Patient Alumni Association

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