Ingredients for Caribbean Pork With Pineapple
- Pork Tenderloin
- 1 teaspoon salt
- Lime, Juice Of
- Habanero Sauce
- Dried Oregano Leaves
- 1 tablespoon olive oil
- 1 medium onion, chopped
- Garlic Clove
- Diced Tomatoes
- Beef Broth
- 1/2 cup raisins
- Lime, Zest Of
- Fresh Pineapple Chunks
- 2 tablespoons dark rum
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How to Make Caribbean Pork With Pineapple
- Season 1.5 lbs boneless pork shoulder with 1 teaspoon salt.
- In a bowl, whisk together the juice of 1 lime, 2 teaspoons Tabasco Habanero sauce, 1 teaspoon dried oregano. Pour over the pork, ensuring it's evenly coated. Toss to combine.
- Cover and refrigerate for at least 1 hour (or up to overnight for deeper flavor).
- Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the pork and cook until lightly browned on all sides, about 5-7 minutes.
- Transfer the pork to a shallow baking dish.
- Add 1 medium onion, chopped, to the skillet with the pork drippings. Cook over medium heat for 5 minutes, or until softened.
- Add 2 cloves garlic, minced, and cook for 30 seconds until fragrant.
- Stir in 1 (14.5 ounce) can diced tomatoes, undrained, 1 cup chicken broth, 1/2 cup raisins, the zest of 1 lime, and 1 teaspoon Tabasco Habanero sauce. Simmer for 5 minutes.
- Pour the sauce over the pork in the baking dish.
- Cover and bake in a preheated 350°F (175°C) oven for 20 minutes.
- Meanwhile, in a small saucepan, combine 1 cup pineapple chunks, drained, and 2 tablespoons dark rum. Cook over medium-high heat for 5 minutes, or until the liquid is reduced by half.
- Spoon the cooked pineapple over the pork. Bake, uncovered, for an additional 5 minutes, or until the pork is cooked through and the sauce has thickened.
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
47g
Fat
15g
Carbs
5g
