Caribbean Pork Casserole
 
good housekeeping 
 
whisk the family away to the islands with the taste of fresh ginger, 
allspice, sliced sweet potatoes, and pineapple! 
 
serving: makes 6 main-dish servings 
cook time: 30 minutes 
total time: 1 hour 45 minutes 
 
4   green onions
2   pork tenderloins (about 3/4 pound each), cut into 1-inch-thick slices
2 Tbsp  minced, peeled gingerroot
2 Tbsp  soy sauce
2 Tbsp  worcestershire
1 Tbsp  fresh thyme, chopped, or 1/2 teaspoon dried thyme leaves
1/2 tsp  ground red pepper (cayenne)
1/2 tsp  ground allspice
3   mediumsize sweet potatoes (1 1/2 pounds), peeled and cut into
1/2-   inchthick slices
1 large  red pepper, cut into bite-size pieces
2 Tbsp  vegetable oil
1-15-1/4- to 16 oz.  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. 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, uncovered, 15 
minutes. 
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. 
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. 
 
 
-- 
(ID: 4385) Mirror: rec.food.recipes: Thu, Dec 16, 2004


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