Peter's Sweet Curry Pork

Curry and bananas in the same dish sounds wild until you taste it.

Pork tenderloin gets seasoned with herbal salt and broiled or pan-fried until tender, then arranged in a casserole with sliced bananas (or canned peach slices if you prefer). The sauce is where things get interesting: Madras curry paste heated in olive oil, then stirred into sour cream and soy sauce, simmered for five minutes, and poured over everything.

That sour cream mellows the heat from the curry paste into something warm and creamy rather than fiery. The soy sauce adds a salty depth that bridges the gap between the sweet fruit and the spiced meat. Thirty to forty minutes in the oven melds it all together.

Serve over white or brown rice to catch every drop of that fruity curry sauce.

Pro Tips

• Heat the curry paste in oil first before adding the sour cream. Blooming spices in fat releases their full flavor and aroma.
• Use firm, slightly underripe bananas. Ripe bananas dissolve into mush during the long bake. You want slices that hold their shape.
• Don’t skip the soy sauce. It adds the savory anchor that keeps the dish from tipping too sweet.

Variations

• Use chicken thighs instead of pork for a more budget-friendly version.
• Swap sour cream for coconut cream for a dairy-free, more Thai-inspired sauce.
• Add a handful of golden raisins or cashews for extra texture and sweetness.