CARIBBEAN PORK STEW

Ingredients

• 1/3 cup chopped green onion
• 2 tbsp grated fresh ginger
• 2 tbsp soy sauce
• 2 tbsp Worcestershire sauce
• 1/2 tsp thyme, crumbled
• 1/2 tsp cayenne pepper
• 1/2 tsp allspice
• 2 lb (1 kg) pork tenderloin, sliced 1/2 inch thick
• 5 cups sweet potato chunks (1 inch)
• 1 red bell pepper, cut into chunks
• 2 green onions, cut into 1 1/2 inch pieces
• 2 tbsp oil, divided
• 1 can (14 oz/398 mL) pineapple chunks with juice

Directions

1. Combine first 7 ingredients (chopped green onion through allspice).
2. Add pork and toss to coat. Cover and let stand 30 minutes.
3. Combine sweet potato, pepper and remaining green onions with 1 tbsp oil in a shallow casserole.
4. Bake, covered, at 425ºF for 15 minutes.
5. Meanwhile, heat remaining 1 tbsp oil in a frypan.
6. Drain pork, reserving marinade. Brown pork in oil in batches. Add pork and reserved marinade to vegetables in casserole; stir to combine.
7. Add pineapple with juice to frypan and bring to a boil, stirring to remove any browned bits.
8. Pour pineapple mixture over pork and vegetables. Cover and bake at 350ºF for 45 minutes.
9. Uncover and bake 10 minutes longer. Serve immediately.