Recipe: Caribbean Pork Casserole (with sweet potatoes and pineapple)

CARIBBEAN PORK CASSEROLE

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, divided use
1 (16 ounce) can pineapple chunks in their own juice

Preheat oven to 425 degrees F.

Mince 2 green onions. Cut remaining green onions into 2-inch pieces; set aside.

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 shallow 6-quart casserole, toss sweet potatoes, red pepper, green-onion pieces, and 1 tablespoon vegetable oil.

Bake the potato mixture, uncovered, for 15 minutes.

Meanwhile, in 10-inch skillet over medium-high heat, in 1 tablespoon vegetable oil, cook half of pork (reserving marinade) 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.

Makes 6 main-dish servings
Source: Good Housekeeping magazine