2 tbsp. butter
1 tsp. curry powder
2 med. bananas, firm
1 lb. pork tenderloin, cubed
1/2 c. pineapple juice
1/2 c. onion, minced
1/4 c. flaked coconut

Melt butter in large skillet; stir in curry powder. Cut bananas into 1/2 inch rounds and saute in curry butter until golden. Remove from skillet; set aside. Add pork cubes to skillet and saute until golden brown. Salt to taste. Stir in pineapple juice and onion. Cover and simmer for 10 minutes until pork cubes are tender. Stir in coconut and bananas and toss lightly. Serve with hot cooked rice.