CARIBBEAN PORK STEW

Serves: 6

1/3 cup (80 mL) chopped green onion

2 tbsp (30 mL) grated fresh ginger

2 tbsp (30 mL) soy sauce

2 tbsp (30 mL) Worcestershire sauce

1/2 tsp (2.5 mL) thyme, crumbled

1/2 tsp (2.5 mL) cayenne pepper 1/2 tsp (2.5 mL) ground allspice 1 can (14 oz/398 mL) pineapple chunks with juice

2 lb (1 kg) pork tenderloin, sliced in 1/2-inch (1.25-cm) cubes 5 cups (1.25 L) sweet potato chunks (1 inch/2.5 cm)

1 red bell pepper, cut into chunks 2 green onions, cut into 1 1/2inch (3.75-cm) pieces

2 tbsp (30 mL) oil, divided

1. Combine first 7 ingredients (chopped green onion through allspice). Add pork and toss to coat. Cover and let stand 30 minutes.

2. Combine sweet potato, red pepper and remaining green onion pieces with 1 tbsp (15 mL) oil in a shallow casserole. Bake, covered, at 425 F (220 C) for 15 minutes.

3. Meanwhile, heat remaining 1 tbsp (15 mL) oil in a frying pan. Drain pork, reserving marinade. Brown pork in oil in batches.

4. Add pork and reserved marinade to vegetables in casserole; stir to combine. Add pineapple with juice to frying pan and bring to a boil, stirring to remove any browned bits.

5. Pour pineapple mixture over pork and vegetables. Cover and bake at 350 F (175 C) for 45 minutes. Uncover and bake 10 minutes longer. Serve immediately.