Jamaican pork tenderloin

Jamaican pork tenderloin
makes 4-6 servings

1 lb pork tenderloin, cut across grain into 4 pieces
4 tbsp all purpose flour
½ tsp salt
¼ tsp black pepper
6 tbsp butter
1 lg thinly sliced onion
2 cloves minced garlic
1 bay leaf
1/8 tsp ground cinnamon
2 lg tomatoes
4 bananas
1 tbsp lemon juice
4 tbsp shredded coconut


place pork pieces between sheets of plastic wrap, cut sides down.
Flatten with flat side of mallet to 5 inches in diameter. Sprinkle with 2 tbsp of flour, salt and black pepper. Heat 4 tbsp of the butter in a heavy skillet. Add pork and brown quickly on both sides. Cooking 2 minutes on each side. Add onion and garlic. Cooking until onions are brownedm remove pork and put in a shallow oven pan. Top with onions, place bay leaf on top, sprinkle with cinnamon, and lay tomatoes around pork. Cover and bake at 300 degrees for 30 minutes.
Slice bananas lengthwise. Heat remaining butter in a skillet, dust bananas with remaining flour and brown in butter. Sprinkle with lemon juice.
Place meat on a serving platter. Surround meat with bananas and sprinkle with coconut.