Caribbean Pork with Pineapple

By NiteSki

Ingredients

• Serves 4
• double everything for more........
• 12 oz. boneless pork loin
• 2 Tbsp. flour
• 1 Tbsp. canola oil
• 1 medium onion, sliced
• 1 green bell pepper, seeded and chopped
• 1 clove garlic, minced
• 1 small chili pepper, seeded and minced
• 1 Tbsp. Worcestershire sauce
• 1/2 tsp. ground ginger
• 1 can (8 oz.) sliced pineapple in juice
• 1 large tomato, seeded and diced
• 1/2 medium cucumber, peeled, seeded and diced
• 3/4 tsp. salt
• 1/4 tsp. freshly ground pepper

Details

Servings 4
Adapted from recipes.sparkpeople.com

Preparation

Step 1

1. Trim all visible fat from meat. Cut into 1-inch cubes. Toss with flour to coat.

2. Generously coat deep, medium skillet with cooking spray. Set over medium-high heat. Brown meat, turning it to color on all sides, about 5 minutes. Transfer meat to plate.

3. Heat oil in pan. Sauté onion, green pepper, garlic and chili pepper until onion is translucent, about 4 minutes. Return meat to pan. Add 1 cup water, Worcestershire sauce, ginger, salt and pepper. Drain liquid from pineapple into pan. Cover, reduce heat and simmer 30 minutes.

4. Stack pineapple slices and cut into 8 sections. Add fruit, tomato and cucumber to stew. Simmer, uncovered, 10 minutes. This stew keeps 2 to 3 days, covered, in the refrigerator.

Makes 4 servings.