Curry and Banana Pork Loin
|Total Fat||22 g|
|Saturated Fat||10 g|
|Total Carbohydrate||21 g|
|Dietary Fiber||5 g|
|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|
- 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.
3.5 lean meats; 2 fats; 1 fruit
Prepare according to package directions.
Wash and trim 1 cup of sugar snap peas. Steam for 3-4 minutes, until tender crisp.
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