Caribbean Pork with Pineapple

Caribbean : Caribbean Pork with Pineapple2 pounds pork tenderloin, cut into 1-inch cubes Salt to taste Juice and grated rind of 1 large lime 3 teaspoons TABASCO® brand Habanero Sauce, divided 1/2 teaspoon dried oregano leaves 1/4 cup olive oil 1 medium onion, chopped 1 large clove garlic 1 (14.5-ounce) can diced tomatoes 1 cup beef or chicken broth 1/4 cup raisins 2 cups fresh or canned pineapple chunks 1/4 cup rum Season pork with salt. Combine lime juice (reserve rind for later), 2 teaspoons of the TABASCO^® Habanero Sauce, and oregano and drizzle over pork; toss until well mixed. Cover and refrigerate about 1 hour.

Heat olive oil in a large skillet over medium heat; add pork and cook until lightly browned on all sides, about 5 to 7 minutes. Transfer pork to a shallow baking dish. Add onion to skillet with drippings and place over medium heat; cook 5 minutes or until onion is tender. Add garlic and cook 30 seconds. Stir in tomatoes, broth, raisins, lime rind, and remaining 1 teaspoon TABASCO^® Habanero Sauce; cook 5 minutes longer, then pour over pork.

Cover pork and bake in a 350°F oven for 20 minutes. Meanwhile, combine pineapple and rum in a small saucepan over medium-high heat; cook 5 minutes or until liquid is reduced by half. Spoon pineapple over top of pork and bake, uncovered, 5 minutes longer.

Makes 6 servings.

Credit to TABASCO of McIlhenny Company, Avery Island, LA 70513.

Serve over rice for a delicious meal. Thanks to my dear friends Christina and Duane!