West Indian Pork

1 pound pork tenderloin
1 tablespoon butter, divided
2 medium 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 one teaspoon butter in large skillet over medium heat, brown pork quickly on both sides, about 4-5 minutes. Remove pork from skillet, keep warm.

Melt remaining butter in pan, add bananas and saute 2-3 minutes. Add brown sugar and brandy, cook and stir until sauce is thick and bubbly.

Return pork to pan, heat through.

Serve with rice and Indian Naan bread.

Servings: 4
Source: National Pork Board