Curry and Banana Pork Loin
Nutrition Facts
| Serving Size |
1 |
|
Calories
|
394 |
|
Total Fat
|
22 g |
| Saturated Fat |
10 g |
|
Sodium
|
82 mg |
|
Total Carbohydrate
|
21 g |
| Dietary Fiber |
5 g |
|
Protein
|
26.5 g |
Ingredients and Preparation
| Ingredients |
Measures |
| Canola oil |
2 teaspoons |
| Boneless pork loin, trimmed and sliced into ½ inch X 2 inch strips |
½ pound |
| Large banana, sliced |
1 |
| Curry powder |
2 teaspoons |
| Crème fraiche (or substitute light whipping cream) |
¼ cup |
Directions
- Heat canola oil in a medium to large skillet over medium-high heat. Add pork and sauté for 4-5 minutes. Remove pork and keep warm with foil.
- Add the sliced banana to the skillet and cook for 1 minute. Season the banana with the curry powder and add in the crème fraiche.
- Reduce the heat to medium-low and cook for another 2-3 minutes. Then add the pork back in, cover and cook for another 2 minutes.
Exchanges
3.5 lean meats; 2 fats; 1 fruit
Side Suggestions: Jasmine Rice
Prepare according to package directions.
Side Suggestions: Sugar Snap Peas
Wash and trim 1 cup of sugar snap peas. Steam for 3-4 minutes, until tender crisp.