Steps

1. Trim the ends off the bananas and peel them.
   🕒 01:53
2. Cut the bananas in half, then slice each half into three lengthwise.
   🕒 02:08
3. Coat the cut bananas thoroughly in granulated sugar (to taste) spread on a tray.
   🕒 02:33
4. Score the pork loin (2 slices) to prevent curling, and season both sides with salt and pepper (to taste).
   🕒 03:41
5. Lightly coat the pork loin with all-purpose flour (a little).
   🕒 04:03
6. Melt butter (a little) in two separate pans. Add the granulated sugar-coated bananas to one pan and cook until browned. [The Secret Here!] Coating the bananas in sugar and cooking them caramelizes their surface, adding sweetness and a hint of bitterness.
   🕒 04:19
7. In the other pan, melt olive oil (2 tsp) and butter (a little). Sear the pork loin, coated with salt, pepper, and flour, until nicely browned.
   🕒 05:06
8. Slightly caramelize the butter and sugar remaining in the pan from cooking the bananas. Once it reaches a nice color, remove from heat.
   🕒 06:08
9. In a bowl, combine green mustard (2 tsp), olive oil (2 tsp), and salt and pepper (a little). Mix well to create the dressing.
   🕒 06:35
10. Add bitter greens like mint or arugula to the dressing and toss.
    🕒 07:09
11. Lightly crush pink peppercorns (to taste) and add them to the salad.
    🕒 07:32
12. Arrange the caramelized bananas on a plate, and top with the savory pan-seared pork loin.
    🕒 08:01
13. Serve the salad alongside the plated pork loin and bananas to complete the dish.
    🕒 08:21