2 tablespoons butter
1 tablespoon curry powder
2 medium bananas
1 pound pork tenderloin, cubed
1/2 cup pineapple juice
1/4 cup minced onion
1/4 cup flaked coconut
2 cups hot cooked rice
Servings: 6
Melt butter in a large skillet, stir in curry powder until foamy. Cut bananas into 1/2" rounds and sauté in curry butter until golden brown. Remove from skillet, set aside. Add pork cubes to skillet and sauté until golden brown. Salt to taste. Stir in pineapple juice, and minced onion. Cover and simmer 10-12 minutes, until pork is tender. Stir in coconut and hot cooked rice. Add bananas and toss lightly.
Preparation Time: 30 minutes
Notes: Preparation: Sauté
Cuisine: Jamaican
1 tablespoon curry powder
2 medium bananas
1 pound pork tenderloin, cubed
1/2 cup pineapple juice
1/4 cup minced onion
1/4 cup flaked coconut
2 cups hot cooked rice
Servings: 6
Melt butter in a large skillet, stir in curry powder until foamy. Cut bananas into 1/2" rounds and sauté in curry butter until golden brown. Remove from skillet, set aside. Add pork cubes to skillet and sauté until golden brown. Salt to taste. Stir in pineapple juice, and minced onion. Cover and simmer 10-12 minutes, until pork is tender. Stir in coconut and hot cooked rice. Add bananas and toss lightly.
Preparation Time: 30 minutes
Notes: Preparation: Sauté
Cuisine: Jamaican
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