Ingredients
- 4 bananas
- 700 ml sour cream
- 400 gr pork tenderloin
- 30 ml ketjap benteng soy sauce
- 30 ml olive oil
- 8 gr madras curry
- 1 package peach (halves)
-with syrup Herbal salt 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)
