Key West Pork and Pineapple Casserole

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

• Ready In: 1 hr 30 mins
• Serves: 6

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 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.