Ingredients Jump to Instructions ↓

  1. 1 pound boneless pork loin

  2. 1 tablespoon all-purpose flour

  3. 1/2 teaspoon salt

  4. 1/4 teaspoon white pepper

  5. 1 teaspoon vegetable oil

  6. 1/4 cup chicken broth

  7. 1/4 cup dry white wine

  8. 1/4 cup orange juice

  9. 2 tablespoons water

  10. 1 teaspoon fresh lemon juice

  11. 1/4 teaspoon dried tarragon, crushed

  12. 1/4 cup whipping cream

  13. 1 large ripe banana

  14. 1 tablespoon chopped cashews

Instructions Jump to Ingredients ↑

  1. Cut pork crosswise into 12 slices; lightly pound each slice with meat mallet. Combine flour, salt and pepper; dredge pork. In nonstick frypan brown half of the pork in hot cooking oil over medium heat. Remove from skillet; brown the remaining pork. Pour off pan drippings. Return all pork to skillet; add chicken broth, wine, orange juice, water, lemon juice and tarragon. Bring to a simmer. Reduce heat; cover tightly and simmer 8 minutes.Transfer pork to a warm platter; keep warm. Cut banana in half lengthwise; cut each half into 2-inch pieces; set aside. To skillet, add cream; cook and stir over medium-low heat 3 minutes. Add banana and cook till heated through, about 2 minutes. Remove banana and arrange atop pork medallions; keep warm. Continue cooking sauce 3 to 4 minutes more or till thickened and bubbly, stirring constantly. Serve sauce over pork; sprinkle with cashews.


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