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.