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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


  1. Slice tenderloin crosswise into 1-inch pieces. Flatten slightly with heel of hand.
  2. Melt 1 tablespoon butter in large skillet over medium heat.
  3. Brown pork quickly on both sides, about 4 to 5 minutes.
  4. Remove pork from skillet. Keep warm.
  5. Melt remaining butter in pan.
  6. Add bananas and sauté for 2 to 3 minutes.
  7. Add brown sugar and brandy. Cook and stir until sauce is thick and bubbly.
  8. Return pork to pan. Heat through.