Curried Pork Medaillons
|Reduced calorie margarine||2 Teaspoon|
|Firm bananas||2 Medium, peeled and cut into 1/2-inch-thick slices|
|Ground cinnamon||1⁄2 Teaspoon|
|Pork tenderloins||1 1⁄2 Pound|
|Vegetable cooking spray||1|
|Unsweetened orange juice||1 1⁄4 Cup (20 tbs) (Divided)|
|Thinly sliced green onions||3⁄4 Cup (12 tbs)|
|Sweet red pepper||1 Medium, cut into thin strips|
|Cornstarch||1 1⁄2 Teaspoon|
|Raisins||6 Cup (96 tbs) (1/2 Cup Plus 2 Tablespoon)|
|Curry powder||1 Teaspoon|
|Ground cumin||1⁄2 Teaspoon|
Melt margarine in a large nonstick skillet over medium-high heat.
Add banana and cinnamon; saute 5 minutes or until golden, tossing gently.
Transfer to a bowl, and keep warm.
Partially freeze tenderloins; trim fat from tenderloins.
Cut tenderloins diagonally across grain into 1/4-inch-thick slices.
Coat skillet with cooking spray.
Place over medium-high heat until hot.
Add half of pork, and cook 3 minutes on each side or until pork is lightly browned.
Remove pork from skillet.
Drain; set aside, and keep warm.
Repeat procedure with remaining pork slices.
Wipe drippings from skillet with a paper towel.
Combine 2 tablespoons orange juice, green onions, and red pepper in skillet; stir well.
Cook over medium-high heat, stirring constantly, 2 minutes or until vegetables are tender.
Combine cornstarch and remaining 1 cup plus 2 tablespoons orange juice, stirring until smooth.
Add cornstarch mixture to vegetable mixture in skillet; stir well.
Add raisins, curry powder, and cumin.
Bring to a boil; reduce heat, and simmer, stirring constantly, 1 minute.
Return pork to skillet, and simmer an additional 3 to 4 minutes or until pork is tender, stirring frequently.