Curried Pork Medaillons

• 2 teaspoons reduced-calorie margarine
• 2 medium-size firm bananas, peeled and cut into 1/2-inch-thick slices
• 1/2 teaspoon ground cinnamon
• 2 (3/4-pound) pork tenderloins
• Vegetable cooking spray
• 1 1/4 cups unsweetened orange juice, divided
• 3/4 cup thinly sliced green onions
• 1 medium-size sweet red pepper, cut into thin strips
• 1 1/2 teaspoons cornstarch
• 1/4 cup plus 2 tablespoons raisins
• 1 teaspoon curry powder
• 1/2 teaspoon ground cumin

1. Melt margarine in a large nonstick skillet over medium-high heat. Add banana and cinnamon; saute 5 minutes or until golden, tossing gently. Transfer to a bowl, and keep warm.
2. Partially freeze tenderloins; trim fat from tenderloins. Cut tenderloins diagonally across grain into 1/4-inch-thick slices. Coat skillet with cooking spray. Place over medium-high heat until hot. Add half of pork, and cook 3 minutes on each side or until pork is lightly browned. Remove pork from skillet. Drain; set aside, and keep warm. Repeat procedure with remaining pork slices. Wipe drippings from skillet with a paper towel.
3. Combine 2 tablespoons orange juice, green onions, and red pepper in skillet; stir well. Cook over medium-high heat, stirring constantly, 2 minutes or until vegetables are tender.
4. Combine cornstarch and remaining 1 cup plus 2 tablespoons orange juice, stirring until smooth. Add cornstarch mixture to vegetable mixture in skillet; stir well. Add raisins, curry powder, and cumin. Bring to a boil; reduce heat, and simmer, stirring constantly, 1 minute. Return pork to skillet, and simmer an additional 3 to 4 minutes or until pork is tender, stirring frequently. Serve with banana slices.

margarine, bananas, ground cinnamon, pork tenderloins, vegetable cooking spray, orange juice, green onions, sweet red pepper, cornstarch, raisins, curry powder, ground cumin

Taken from www.myrecipes.com/recipe/curried-pork-medaillons (may not work)