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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
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 |
Directions:
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.
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