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Serve 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

1. Slice tenderloin crosswise into 1-inch pieces. Flatten slightly with heel of hand.
2. 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.
3. 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.
4. 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, The Other White Meat.