Serve this West Indian
pork dish with rice and Indian Naan bread.
West
Indian Pork
- 1 pound pork tenderloin
1 tablespoon butter - divided use
2 medium bananas, peeled and sliced
1/4 cup brown sugar, fimly packed
1/4 cup brandy or rum
- Slice tenderloin crosswise
into 1-inch pieces. Flatten slightly with heel of hand.
- Melt one teaspoon butter
in large skillet over medium heat, brown pork quickly on both
sides, about 4 to 5 minutes. Remove pork from skillet, keep warm.
- Melt remaining butter
in pan, add bananas and saute 2 to 3 minutes. Add brown sugar
and brandy, cook and stir until sauce is thick and bubbly.
- Return pork to pan, heat
through.
Makes 4 servings.
Nutrition Facts: Calories
291 calories Protein 25 grams Fat 6 grams Sodium 112 milligrams
Cholesterol 73 milligrams
Recipe provided courtesy
of Pork, Be Inspired®.
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