This fruity curry makes a quick weeknight supper served over hot cooked rice and with steamed green beans. Look for fresh pineapple, cored and cut, in the produce department; or use canned pineapple. Leftover curry reheats nicely, and taste even better the next day.

Tropical Pork Curry

2 small pork tenderloins, about 1 1/2 pounds total, cut into 3/4-inch cubes
1 tablespoon butter
1/2 cup chopped onion
2 teaspoons curry powder
1 medium pineapple, cored and cubed or 3 (8-ounce) cans pineapple chunks, drained
1 cup pineapple juice - divided use
2 tablespoons cornstarch
2 bananas, peeled and sliced

1. In large nonstick skillet sauté onion in butter until translucent, about 3 to 4 minutes. Stir in curry and blend thoroughly. Add pork cubes and cook, stirring, for 4 minutes, until lightly browned.
2. In small bowl stir together cornstarch and 1/4 cup pineapple juice; set aside.
3. Stir pineapple chunks and remaining 3/4 cup juice into pork mixture; bring to a boil and stir in cornstarch mixture. Cook and stir for about 2 minutes, until thickened. Stir in banana just before serving.

Serves 6.

Recipe provided courtesy of Pork, Be Inspired®.