West Indian Pork
- 1 lb. pork tenderloin
- 1 Tbsp. Crisco shortening or Crisco oil, divided
- 2 medium bananas, peeled and sliced
- 1/4 c. brown sugar
- 1/4 c. brandy or rum
- Slice tenderloin into 1-inch pieces.
- Flatten slightly with heel of hand.
- Heat one teaspoon Crisco shortening or Crisco oil in large skillet on medium heat.
- Add meat.
- Brown quickly on both sides, about 4 to 5 minutes.
- Remove meat from skillet.
- Keep warm.
- Heat remaining 2 teaspoons Crisco shortening or Crisco oil in skillet.
- Add bananas.
- Saute 2 to 3 minutes.
- Add brown sugar and brandy.
- Cook and stir until sauce is thick and bubbly. Return meat to skillet.
- Heat through.
- Makes 4 servings. Contains 355 calories, fat 9 g (83 cal or 23% of total calories), sat fat 2 g (6% of total calories), carb 32 g, protein 33 g, chol 105 mg and sodium 85 mg.
pork tenderloin, shortening, bananas, brown sugar, brandy
Taken from www.cookbooks.com/Recipe-Details.aspx?id=788948 (may not work)