| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Fruits, Dairy |
|
Pork, Main dish, Fruits |
4 |
Servings |
INGREDIENTS
| 1 1/2 |
lb |
Pork Tenderloin |
| 24 |
oz |
Sour Cream (about 3 c) |
| 1 |
tb |
Madras Curry |
| 2 |
tb |
Olive oil |
| 2 |
tb |
Ketjap Benteng Soy Sauce OR Any sweet soy sauce |
| 4 |
|
Bananas OR 1 cn peach halves with syrup |
|
|
Herbal salt |
INSTRUCTIONS
Season pork with herbal salt and broil or fry til tender. Arrange pork in
casserole dish with bananas or peaches. Add peach syrup if appropriate. In
a frying pan, heat up curry slightly in olive oil. Add sour cream and soy
sauce stirring well. Bring sauce to boil over medium flame and simmer for 5
minutes. Pour sauce over pork and bananas in casserole dish and cook in
preheated 375 oven for 30-40 minutes or until done. Serve with white or
brown rice.
[Award winning recipe by Peter Stewart] (Happy Eating from Michele & Peter,
1993)
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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