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Categories:
pork loin scallions peanut oil lime juice Worcestershire sauce fresh ginger sage ground allspice red pepper onion green bell pepper salt pepper pineapple
Viewed: 7 - Published at: 7 years agoIngredients
- 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
Method
- 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 1/2 quart casserole.
- In a skillet, heat remaining 1/4 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.
