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Ingredients
US|METRIC
- 2 pork tenderloins (small, about 1 1/2 pounds total, cut into 3/4-inch cubes)
- 1 tablespoon butter
- 1/2 cup onion (chopped)
- 2 teaspoons curry powder
- 1 pineapple (medium, cored & cubed OR 3 8-oz cans pineapple chunks, drained)
- 1 cup pineapple juice (divided)
- 2 tablespoons cornstarch
- 2 bananas (peeled and sliced)
Directions
- In large nonstick skillet sauté onion in butter until translucent, about 3-4 minutes. Stir in curry and blend thoroughly. Add pork cubes and cook, stirring, for 4 minutes, until lightly browned. In small bowl stir together cornstarch and 1/4 cup pineapple juice; set aside. Stir pineapple chunks and remaining 3/4 cup juice into pork mixture; bring to a boil and stir in cornstarch mixture. Cook and stir for about 2 minutes, until thickened. Stir in banana just before serving.
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