Chop the pork tenderloin and fry in two batches in the vegetable cream. Put the whole amount of meat back into the pan along with the cashew nuts and dust with curry. Fry everything together for another 3 minutes, stirring, so that the curry is well distributed.
Peel and slice the bananas, add to the strips and stir gently. Deglaze with cremefine and season with salt and pepper.