Carribean Pork Bake
Source of Recipe
CD Kitchen
List of Ingredients
4 Green Onions
1 1/2 Lb Pork Tenderloin -- Cut In Thick Slices
2 Tbsp Ginger Root -- minced and peeled
2 Tbsp Soy Sauce
2 Tbsp Worcestershire Sauce
1/2 Tsp Dried Thyme
1/2 Tsp Cayenne Pepper
1/2 Tsp Ground Allspice
3 Med Sweet Potatoes -- peeled, cut 1/2 thi
1 Lg Red Pepper -- cut into bite-size p
2 Tbsp Oil
16 Oz Pineapple Chunks In Juice
Recipe
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. In 6-quart casserole, toss
sweet potatoes, red pepper, green-onion pieces, and 1 tablespoon vegetable
oil. Bake, uncovered, 15 minutes.
Meanwhile, in skillet over medium-high heat, in 1 tablespoon hot vegetable
oil, cook half of pork until browned. Remove pork to bowl; repeat with
remaining pork.
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.
Bake casserole, uncovered, 30 minutes longer or until pork and vegetables
are tender, stirring occasionally.
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