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Caribbean Pork Bake Recipe

by Global Cookbook

Ingredients

4 x Green Onions 1 1/2 lb Pork Tenderloin Cut In Thick Slices 2 Tbsp. Ginger Root chopped and peeled 2 Tbsp. Soy Sauce 2 Tbsp. Worcestershire Sauce 1/2 tsp Dry Thyme

1/2 tsp Cayenne Pepper 1/2 tsp Grnd Allspice 3 med Sweet Potatoes peeled, cut 1/2" thick 1 lrg Red Pepper cut into bite-size pcs 2 Tbsp. Oil 16 ounce Pineapple Chunks In Juice

Directions

1. Preheat oven to 425 degrees F.
2. Mince 2 green onions. Cut remaining green onions into 2-inch pcs. In bowl, toss chopped green onions with pork slices, ginger, soy sauce, Worcestershire, thyme, grnd red pepper, and allspice. Cover pork and marinate 30 min.
3. In 6-qt casserole, toss sweet potatoes, red pepper, green-onion pcs, and 1 Tbsp. vegetable oil. Bake, uncovered, 15 min.
4. Meanwhile, in skillet over medium-high heat, in 1 Tbsp. warm vegetable oil, cook half of pork till 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 mix, pork slices, and any remaining marinade over vegetables in roasting pan.
6. Bake casserole, uncovered, 30 min longer or possibly till pork and vegetables are tender, stirring occasionally.

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