1 1/2 lb Pork Tenderloin 24 oz Sour Cream (about 3 c) 1 tb Madras Curry 2 tb Olive oil 2 tb Ketjap Benteng Soy Sauce OR -Any sweet soy sauce 4 Bananas OR 1 cn 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)