Heat canola oil in a medium to large skillet over medium-high heat. Add pork and sauté for 4-5 minutes. Remove pork and keep warm with foil.
Add the sliced banana to the skillet and cook for 1 minute. Season the banana with the curry powder and add in the crème fraiche.
Reduce the heat to medium-low and cook for another 2-3 minutes. Then add the pork back in, cover and cook for another 2 minutes.
Exchanges 3.5 lean meats; 2 fats; 1 fruit
Side Suggestions: Jasmine Rice Prepare according to package directions.
Side Suggestions: Sugar Snap Peas Wash and trim 1 cup of sugar snap peas. Steam for 3-4 minutes, until tender crisp.
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