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Categories:Viewed: 136 - Published at: 3 years ago
Ingredients
- 2 medium bananas, firm, peeled
- 2 teaspoons vegetable oil
- 4 pork cutlets, 1/4-inch thick
- 12 teaspoon dried rosemary, crumbled
- salt and pepper
- 12 cup orange juice
- 12 teaspoon cornstarch
- 14 cup raisins
Method
- Cut bananas in half crosswise, then lengthwise to make 8 slices.
- In 12" nonstick skillet, saute bananas in hot oil over medium-high heat until lightly browned, turn once.
- Remove bananas.
- Sprinkle pork with rosemary, salt and pepper.
- In same skillet, saute pork, 1-2 minutes on each side.
- Blend orange juice and cornstarch in cup.
- Stir into skillet.
- Add raisins.
- Heat to a boil.
- Reduce heat.
- Cover; simmer 3 minutes.
- Arrange bananas and 2 cutlets on 2 plates.
- Spoon sauce over top.
