1 pound boneless pork loin
1 tbsp all-purpose flour
1/2 tsp salt
1/4 tsp white pepper
1 tsp vegetable oil
1/4 cup chicken broth
1/4 cup dry white wine
1/4 cup orange juice
2 tbsp water
1 tsp fresh lemon juice
1/4 tsp dried tarragon, crushed
1/4 cup whipping cream
1 large ripe banana
1 tbsp chopped cashews
Procedures : Cut pork crosswise into 12 slices; lightly pound each slice with meat mallet. Combine flour, salt and pepper; dredge pork.
In nonstick frypan brown half of the pork in hot cooking oil over medium heat. Remove from skillet; brown the remaining pork. Pour off pan drippings.
Return all pork to skillet; add chicken broth, wine, orange juice, water, lemon juice and tarragon.
Bring to a simmer. Reduce heat; cover tightly and simmer 8 minutes. Transfer pork to a warm platter; keep warm.
Cut banana in half lengthwise; cut each half into 2-inch pieces; set aside.
To skillet, add cream; cook and stir over medium-low heat 3 minutes. Add banana and cook till heated through, about 2 minutes.
Remove banana and arrange a top pork medallions; keep warm. Continue cooking sauce 3-4 minutes more or till thickened and bubbly, stirring constantly. Serve sauce over pork; sprinkle with cashews