- 1 pound pork tenderloin (cubed)
- 1 tablespoon butter
- 1 teaspoon curry powder
- 2 bananas (medium)
- 1/2 cup pineapple juice
- 1/4 cup onion (minced)
- 1/4 cup coconut flakes
- Melt butter in a large skillet, stir in curry powder until foamy. Cut bananas into 1/2-inch rounds and saute in curry butter until golden brown. Remove from skillet, set aside. Add pork cubes to skillet and saute until golden brown. Salt to taste. Stir in pineapple juice and minced onion. Cover and simmer 10 minutes, until pork is tender. Stir in coconut and bananas and toss lightly.
- Serve with hot cooked rice, if desired.
Samantha Yang 28 Jul
The sauce itself was really good though the inside of the pork pieces were a bit bland. Could probably use some veggies to balance the dish, and I would definitely marinate the pork first to get it more juicy. I also replaced shredded coconut with coconut milk for anyone else who isn’t and a fan of the sauerkraut-like texture. Never had Jamaican pork before so I can’t speak to its authenticity but it’s a simple, filling dish.
Ambur Smith 12 Jun
terrible, get rid of it
alexrozo72 11 Apr
Love it, easy quickly and amazing recipe