Carribean Pork and Sweet Potato Casserole

BamsBBQ

Ni pedo
Site Supporter
4 green onions
2 pork tenderloins, about 3/4 pound each, cut into 1-inch-thick slices
2 tablespoons peeled, minced gingerroot
2 tablespoons soy sauce
2 tablespoons Worcestershire
2 tablespoons freshly squeezed lime juice
1 tablespoon chopped fresh thyme, or 1/2 teaspoon dried thyme leaves
1/2 teaspoons ground cayenne
1/2 teaspoons ground allspice
3 medium (1 1/2 pounds total) sweet potatoes, peeled and cut into 1/2-inch-thick slices
1 large yellow pepper, cut into bite-sized pieces
2 tablespoons olive oil
1 can (15 to 16 ounces) 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.
 

Maverick2272

Stewed Monkey
Super Site Supporter
Neat combo! Reminds me I have to post my sweet potato casserole recipe on here.. if only I can find it!! LOL.
Thanks for the recipe!
 
Top