Email to Stella      

Recipe Categories: Stella's HOME PAGEAPPETIZERS BAKING_SITES BBQ BEAUTY BEEF BEVERAGES BIOGRAPHY BREAD BREAKFAST BROWNIESandBARS BUTTERS_SPREADS CAKES CANDY CANNING_PRESERVING CASSEROLES CELEBRITY CHEESECAKES CHOCOHOLICS_ANONYMOUS COMFORT_FOOD COOKIES COOKING_FOR_2 COPYCAT CRAFT_RECIPES CROCKPOT DESSERTS DIABETIC DIETS ENTERTAINING ETHNIC FISHandSEAFOOD FONDUE FREEZER_FRIENDLY FROSTINGandFILLING FRUIT FUDGE GIFT_BASKET GIFT_JARS GLUTEN_FREE GRILL HINTSandTIPS HOLIDAYS HOMEMADE_PRODUCTS ICE_CREAM JAMSandJELLIES KIDDIE_MENU LOWFAT LOW_CARB MARINADES_RUBS MINUTE_MEALS MUFFINS OAMC PASTA PASTRIES PET_FOOD pHBalance PICNICandCAMPING PIES PIZZA POLITICIAN_FAVORITES PORK POULTRY PRESSURECOOKER QUANTITY_COOKING SALADandDRESSING SANDWICHES SAUCES SEWING_CRAFTS SIDE_DISHES SNACKS SOUPS_STEWS_CHOWDER_CHILI SOUTH_BEACH_DIET STATE_RECIPES TOP_TEN VEGETABLES VEGETARIAN

Caribbean Pork Casserole




Source of Recipe


Internet


Recipe Introduction


Whisk the family away to the islands with the taste of fresh ginger, allspice, sliced sweet potatoes, and pineapple!




Recipe Link: http://www.online-recipe-guide.com

List of Ingredients




4 green onions
2 pork tenderloins (about 3/4 pound each), cut into 1-inch-thick slices
2 tablespoons minced, peeled gingerroot
2 tablespoons soy sauce
2 tablespoons Worcestershire
1 tablespoon fresh thyme, chopped, or 1/2 teaspoon dried thyme leaves
1/2 teaspoon ground red pepper (cayenne)
1/2 teaspoon ground allspice
3 medium-size sweet potatoes (1 1/2 pounds), peeled and cut into 1/2-inch-thick slices
1 large red pepper, cut into bite-size pieces
2 tablespoons vegetable oil
1 15 1/4- to 16-ounce can pineapple chunks in their own juice


Recipe



1. Preheat oven to 425 degrees F. Mince 2 green onions. Cut remaining green onions into 2- inch 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.

2. In shallow 6-quart casserole, toss sweet potatoes, red pepper, green-onion pieces, and 1 tablespoon vegetable oil. Bake, uncovered, 15 minutes.

3. Meanwhile, in 10-inch skillet over medium-high heat, in 1 tablespoon hot vegetable oil, cook half of pork (reserving marinade) until browned. Remove pork to bowl; repeat with remaining pork.

4. 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.

5. Bake casserole, uncovered, 30 minutes longer or until pork and vegetables are tender, stirring occasionally.
YIELD: 6 Servings

Each serving: About 330 calories, 28 g protein, 34 g carbohydrate, 9 g total fat (2 g saturated), 60 mg cholesterol, 480 mg sodium.