Step 1

In a small skillet, stir the curry powder over high heat until fragrant, about 2 minutes. Transfer to a shallow bowl and stir in the honey, Worcestershire and garlic. Add the pork, turn to coat and let marinate for at least 1 hour or up to 3 hours.

Step 2

Coat a large nonstick skillet, preferably with a textured bottom, with vegetable cooking spray and heat. Add the pork, reserving the marinade, and cook over moderately high heat, turning once, until browned and just cooked through, about 3 minutes per side. Transfer to a plate and keep warm.

Step 3

Add the chicken stock and reserved marinade to the skillet and cook over moderately high heat, scraping up any browned bits. In a bowl, gradually stir the milk into the flour until smooth. Add to the skillet and cook, stirring, until thickened, about 2 minutes. Strain the sauce and serve with the pork and lime wedges.