West Indian Pork
Serve this West Indian pork dish with rice and Indian Naan bread.
1 pound pork tenderloin
1 tablespoon butter - divided use
2 medium bananas, peeled and sliced
1/4 cup brown sugar, firmly 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.
Nutritional Information Per Serving (1/4 of recipe): Calories 291 calories Protein 25 grams Fat 6 grams Sodium 112 milligrams Cholesterol 73 milligrams.
Recipe provided courtesy of National Pork Board.