Caribbean pork casserole

Recipe Categories : Caribbean | Pork | Casserole |

Ingredients

• 4 green onions
• 2 x ¾lb pork tenderloins, cut into 1" slices
• 2 tbsp minced, peeled ginger root
• 2 tbsp soy sauce
• 2 tbsp Worcestershire sauce
• 1 tbsp fresh thyme, chopped, or ½ tspn dried thyme leaves
• ½ tspn ground red pepper (cayenne)
• ½ tspn ground allspice
• 3 medium-size sweet potatoes (1½ lb.), peeled and cut into ½" thick slices
• 1 large red pepper, cut into bite-size pieces
• 2 tbsp vegetable oil
• 1 x 16 oz can pineapple chunks, in their own juice

Preparation & Cooking instructions

1. Preheat oven to 425°F.
2. Mince 2 green onions. Cut remaining green onions into 2" pieces. In bowl, toss minced green onions with pork slices, ginger, soy sauce, Worcestershire, thyme, ground red pepper, and allspice. Cover pork and marinate 30 minutes.
3. In shallow 6-quart casserole, toss sweet potatoes, red pepper, green-onion pieces, and 1 tbsp vegetable oil. Bake uncovered for 15 minutes.
4. Meanwhile, in 10" skillet over medium-high heat, in 1 tbsp hot vegetable oil, cook half of pork (reserving marinade) until browned. Remove pork to bowl; repeat with remaining pork.
5. Pour pineapple chunks with their juice into skillet, scraping to loosen any brown bits from bottom of skillet. Pour pineapple mixture, pork slices, and any remaining marinade over vegetables in roasting pan.
6. Bake casserole, uncovered, 30 minutes longer or until pork and vegetables are tender, stirring occasionally.