West Indian Pork

1 pound pork tenderloin
4 tablespoons butter, divided
2 bananas, peeled and sliced
1/4 cup brown sugar
1/4 cup brandy or rum

Slice tenderloin crosswise into 1-inch pieces. Flatten slightly with heel of hand.

Melt 1 tablespoon 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 saut for 2 to 3 minutes.

Add brown sugar and brandy. Cook and stir until sauce is thick and bubbly. Return pork to pan. Heat through.