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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
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 sauté 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.