Key West Pork and Pineapple Casserole

Submitted by ratherbeswimmin

"You can use fresh, ripe pineapple, if you don’t mind the extra work."

 

• Ready In: 1hr 30mins
• Ingredients: 14
• Serves: 6

ingredients

• 907.18 g boneless pork loin, trimmed of excess fat and cut into 1-inch slices
• 2 scallions, chopped
• 88.74 ml peanut oil
• 29.58 ml fresh lime juice
• 29.58 ml Worcestershire sauce
• 14.79 ml peeled minced fresh ginger
• 2.46 ml dried sage, crumbled
• 2.46 ml ground allspice
• 2.46 ml red pepper flakes
• 1 medium onion, chopped
• 1 green bell pepper, chopped
• salt
• pepper
• 453.59 g 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 ½ quart casserole.
5. In a skillet, heat remaining ¼ 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.

Reviews

[lizeroo]

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.