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

1. Slice tenderloin into 1-inch pieces.
2. Flatten slightly with heel of hand.
3. Heat one teaspoon Crisco shortening or Crisco oil in large skillet on medium heat.
4. Add meat.
5. Brown quickly on both sides, about 4 to 5 minutes.
6. Remove meat from skillet.
7. Keep warm.
8. Heat remaining 2 teaspoons Crisco shortening or Crisco oil in skillet.
9. Add bananas.
10. Saute 2 to 3 minutes.
11. Add brown sugar and brandy.
12. Cook and stir until sauce is thick and bubbly. Return meat to skillet.
13. Heat through.
14. 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)