Prep 40 mins
Cook 50 mins
You can use fresh, ripe pineapple, if you don’t mind the extra work.
- 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
- 1 (16 ounce) can pineapple chunks, undrained
- In a large bowl, combine pork slices, scallions, 2 tablespoons oil, lime juice, Worcestershire sauce, ginger, sage, allspice, and red pepper flakes; toss well.
- Cover with plastic wrap; marinate at room temperature for 30 minutes.
- Pick pork out of marinade, reserving marinade; pat pork dry with paper towels.
- Preheat oven to 350°; grease a shallow 2 ½ quart casserole.
- In a skillet, heat remaining ¼ cup oil over medium heat; add in pork; brown on both sides; transfer pork to a plate.
- Add onion and bell pepper to skillet; season with salt and pepper; cook/stir until softened; remove pan from heat.
- Arrange pork slices in prepared casserole.
- Layer half the sauteed vegetables over the pork; top with half the pineapple chunks; repeat layers.
- Pour pineapple juice and reserved marinade over the top; cover and bake about 50 minutes, until the pork is tender.
- May serve over hot cooked rice.
I was really looking forward to the tastes of this casserole and have to admit I was disappointed. Followed it to the letter and found that the lime juice was not distinguishable and the overall effect was very pineapple-y. Way too much "juice" after baking, too, giving it a wet effect. Sorry, just didn't work for me.