Caribbean Style Pork Casserole

Ingredients

4 green onions 2 pork tenderloins, about 3/4 pound each, cut into 1-inch-thick slices 2 tablespoons peeled, minced ginger root 2 tablespoons soy sauce 2 tablespoons Worcestershire 1 tablespoons chopped fresh thyme 1/2 teaspoons ground red pepper 1/2 teaspoons ground allspice 1 1/2 pounds sweet potatoes, peeled and cut into 1/2-inch-thick slices 1 large red pepper, cut into bite-sized pieces 2 tablespoon vegetable oil 1 can 15 to 16 ounces pineapple chunks in juice

Directions

1. Preheat the oven to 425 degrees F. 2. Mince 2 green onions and 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 the pork and marinate for at least 30-45 minutes. 3. In a shallow 6-quart casserole, toss the sweet potatoes, red pepper, green-onion pieces, and 1 tablespoon vegetable oil. Bake this uncovered for 15 minutes. 4. In a 10-inch skillet over medium-high heat, in 1 tablespoon hot vegetable oil, cook half of pork (reserving marinade) until it turns brown. Remove pork and transfer to bowl; repeat this with the remaining pork. 5. Pour pineapple chunks with their juice into the skillet, be sure to scrape to loosen and remove any brown bits from bottom of skillet. Pour pineapple mixture, pork slices, and any remaining marinade over vegetables in roasting pan. 6. Bake the casserole uncovered for at least 30-40 minutes or longer until pork and vegetables becomes tender, stirring this occasionally.