Key West Pork and Pineapple Casserole |
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Prep Time: 40 Minutes Cook Time: 10 Minutes |
Ready In: 50 Minutes Servings: 6 |
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You can use fresh, ripe pineapple, if you don’t mind the extra work. Ingredients:
1 (2 lb) boneless pork loin, trimmed of excess fat and cut into 1-inch slices |
2 scallions, chopped |
6 tablespoons peanut oil |
2 tablespoons fresh lime juice |
2 tablespoons worcestershire sauce |
1 tablespoon peeled minced fresh ginger |
1/2 teaspoon dried sage, crumbled |
1/2 teaspoon ground allspice |
1/2 teaspoon red pepper flakes |
1 medium onion, chopped |
1 green bell pepper, chopped |
salt |
pepper |
1 (16 ounce) can pineapple chunks, undrained |
Directions:
1. In a large bowl, combine pork slices, scallions, 2 tablespoons oil, lime juice, Worcestershire sauce, ginger, sage, allspice, and red pepper flakes; toss well.
2. Cover with plastic wrap; marinate at room temperature for 30 minutes.
3. Pick pork out of marinade, reserving marinade; pat pork dry with paper towels.
4. Preheat oven to 350°; grease a shallow 2 1/2 quart casserole.
5. In a skillet, heat remaining 1/4 cup oil over medium heat; add in pork; brown on both sides; transfer pork to a plate.
6. Add onion and bell pepper to skillet; season with salt and pepper; cook/stir until softened; remove pan from heat.
7. Arrange pork slices in prepared casserole.
8. Layer half the sauteed vegetables over the pork; top with half the pineapple chunks; repeat layers.
9. Pour pineapple juice and reserved marinade over the top; cover and bake about 50 minutes, until the pork is tender.
10. May serve over hot cooked rice.
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