member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to Stella      

    Casserole: 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: 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.

 

 

 


previous page | recipe circus home page | member pages
mimi's cyber kitchen |