Key West Pork And Pineapple Casserole Recipes

KEY WEST PORK AND PINEAPPLE CASSEROLE

Key West Pork and Pineapple Casserole image

Make and share this Key West Pork and Pineapple Casserole recipe from Food.com.

Provided by ratherbeswimmin

Categories Pork

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 14

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

Steps:

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.

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