Key West Pork and Pineapple Caserole

One 2-pound boneless pork loin, trimmed of excess fat and cut into 1-inch-thick slices
2 scallions (white part and some of the green), finely chopped
6 tablespoons peanut oil
2 tablespoons fresh lime juice
2 tablespoons Worcestershire sauce
1 tablespoon peeled and minced fresh ginger
1/2 teaspoon dried sage, crumbled
1/2 teaspoon ground allspice
1/2 teaspoon red pepper flakes
1 medium-size onion, chopped
1 large green bell pepper, seeded and chopped
Salt and black pepper to taste
One 1-pound can pineapple chunks, undrained

1. In a large mixing bowl, combine the pork slices, scallions, 2 tablespoons of the peanut oil, the lime juice, Worcestershire, ginger, sage, allspice, and red pepper flakes, toss well, cover with plastic wrap, and let marinate at room temperature for about 30 minutes. Pick the port out of the marinade, reserving the marinade, and pat dry with paper towels.

Preheat the oven to 350 degrees. Grease a shallow 2 1/2-quart casserole.

3. In a skillet, heat the remaining 1/4 cup oil over moderate heat, add the pork, brown both sides, and transfer to a plate. Add the onion and bell pepper, season with salt and pepper, stir till softened, and remove from heat.

4. Arrange half the pork slices in the prepared casserole, layer half the sauteed vegetables over the pork, and top with half the pineapple chunks. Repeat, pour the pineapple juice and reserved marinade over the top, cover, and bake till the pork is tender, about 50 minutes.

Makes 6 servings.