Heat 1 T of coconut oil in a large, tall saute pan. Add pork medallions. Season with 1.5 t Madras curry powder, salt, and pepper. Sear briefly on each side. Remove from pan. Set aside.

Add 1 t coconut oil. Add onions, bell pepper, and jalapeño. When they begin to soften, add garlic and ginger. Saute 30 seconds.

Place veggies in a food processor. Add bananas and scallions. Puree until nearly smooth.

Add back to saute pan. Place medallions atop. Cover. Simmer for approximately 10 minutes or until pork reaches desired doneness.

Variations; Plantains, jerk sauce, habanero, paprika, bacon, jalapeño, corn, sofrito, vinegar, avocado, beer, poblano, lime, pineapple, mango, bacon, butter, vegetable stock, pork stock, chicken stock, green peppercorn, turmeric, apple cider vinegar, allspice, pumpkin, tequila, coriander seed, cilantro, chili powder, cinnamon, cumin, brown sugar, cayenne, caramelized onions, chives, ghee, parsely, butter,