Caribbean Pork Casserole

4 green onions
1/2 teaspoon ground allspice
2 pork tenderloins, cut into 1-inch-thick slices
1/2 teaspoon ground red pepper (cayenne)
2 tablespoons minced, peeled gingerroot
3 medium-size sweet potatoes, peeled and cut into 1/2-inch-thick slices
2 tablespoons soy sauce
1 large red pepper, cut into bite-size pieces
2 tablespoons Worcestershire
2 tablespoons vegetable oil
1/2 teaspoon dried thyme leaves
1 15 1/4 to 16-ounce can pineapple chunks in their own juice

1. Preheat oven to 425 degrees F. Mince 2 green onions. Cut remaining green onions into 2-inch pieces. In bowl, toss minced green onions with pork slices, ginger, soy sauce, Worcestershire, thyme, ground red pepper, and allspice. Cover pork and marinate 30 minutes. 2. In shallow 6-quart casserole, toss sweet potatoes, red pepper, green-onion pieces, and 1 tablespoon vegetable oil. Bake, uncovered, 15 minutes. 3. Meanwhile, in 10-inch skillet over medium-high heat, in 1 tablespoon hot vegetable oil, cook half of pork (reserving marinade) until browned. Remove pork to bowl; repeat with remaining pork. 4. 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 roasting pan. 5. Bake casserole, uncovered, 30 minutes longer or until pork and vegetables are tender, stirring occasionally.

Weight Watchers Points: not yet calculated please check back!