Jessica'S Jamaican Pork

• 1 Tbsp. Crisco shortening or Crisco oil
• 1 tsp. curry powder
• 2 medium bananas
• 1 lb. pork tenderloin, cubed
• 1/2 c. pineapple juice
• 1/4 c. minced onion
• 1/4 c. flaked coconut
• 2 2/3 c. hot cooked rice (without salt or fat)

1. Heat Crisco shortening or Crisco oil in large skillet on medium heat.
2. Stir in curry powder.
3. Cut bananas into 1/2-inch slices.
4. Add to skillet.
5. Saute until golden brown.
6. Remove from skillet.
7. Add meat to skillet.
8. Saute until golden brown.
9. Stir in pineapple juice and minced onion.
10. Cover.
11. Reduce heat.
12. Simmer 10 minutes or until meat is tender.
13. Stir in coconut and bananas. Toss lightly.
14. Serve with rice.
15. Makes 4 servings.
16. Contains 495 calories, fat 12 g (106 cal or 21% of total calories), sat fat 4 g (8% of total calories), carb 59 g, protein 37 g., chol 105 mg, sodium 95 mg.

shortening, curry powder, bananas, pork tenderloin, pineapple juice, onion, flaked coconut, hot cooked rice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=788917 (may not work)