2 sm. minced green onions
2 sm. sliced and separated green onions
1 1/2 lb. pork tenderloins, cut into 1" thick slices
2 tbsp. minced, gingerroot
2 tbsp. soy sauce
2 tbsp. Worcestershire sauce
1/2 tsp. dried thyme
1/2 tsp. ground red pepper (cayenne, if you like hot)
1/2 tsp. ground allspice
1 1/2 lbs. sweet potatoes, peeled and cut into 1/2" thick slices (3 med.)
1 large red pepper, cut into bite-size pieces
2 tbsp. vegetable oil
1 15 1/4oz. to 16oz. can pineapple chunks in their own juice
Preheat oven to 425. In bowl, toss minced with pork slices, ginger, soy sauce, Worcestershire, thyme,
ground red pepper, and allspice. Cover pork and marinate 30 minutes. In shallow 6 qrt. casserole, toss sweet potatoes, red pepper, onion slices, and 1 tbsp. oil.
Bake, uncovered, 15 minutes. Meanwhile, in 10" skillet over medium-high heat, in 1 tbsp. oil, cook half of pork (reserving marinade) until browned. Remove pork to bowl; repeat with remaining pork. Pour pineapple chunks with their juice into skillet, scraping to loosen any brown bits from bottom of skillet.
Pour pineapple mixture, pork slices, and any remaining marinade over vegetables in casserole dish.
Bake uncovered, 30 minutes longer or until pork and vegetables are tender, stirring occasionally.
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