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Pork Recipes

Caribbean Pork Roast Recipe

1 can (8 ounces) sliced pineapple, undrained
2 tablespoons packed brown sugar
2 teaspoons ground cumin
1 teaspoon ground cinnamon
1/2 teaspoon dried thyme leaves
1/8 teaspoon ground red pepper
3 garlic cloves, pressed
1 boneless rolled pork loin roast (about 3 pounds)
1 1/2 pound peeled sweet potatoes
2 medium red onions
1/2 teaspoon salt
1/2 teaspoon ground black pepper 


Using 1 quart. Colander, drain pineapple, reserving 1/2 cup juice for marinade.

Combine reserved juice, brown sugar, cumin, cinnamon, thyme and red pepper in 1 3/4 quart. Colander Bowl. Add garlic cloves pressed with Garlic Press.

Place roast and juice mixture in resealable plastic food storage bag.

Refrigerate 4 hours or overnight to marinate.

Preheat oven to 350*F. Using Crinkle Cutter, cut sweet potatoes into 2-inch slices; cut slices into quarters. Cut each onion into 8 wedges and pineapple rings into quarters.

Remove roast from marinade and place in 9" x 13" Baker. Discard marinade.

Place vegetables and pineapple around roast. Sprinkle roast, vegetables and pineapple with salt and black pepper. Cover with Rectangular Lid/Bowl. Bake 1 hour.

Using Oven Mitts, carefully remove Lid/Bowl, lifting away from you. Continue baking 15-30 minutes longer or until Pocket Thermometer registers 155*F for medium. Remove baker from oven and let roast stand 10 minutes before carving.

Cut about two thirds of roast into thin slices using 8" Chef's Knife. Serve immediately with vegetables and pineapple. Wrap and refrigerate remaining roast for up to 4 days.

Caribbean Pork Casserole Recipe


4 green onions
2 pork tenderloins (about 3/4 pound each), cut into 1-inch-thick slices
2 tablespoons minced, peeled gingerroot
2 tablespoons soy sauce
2 tablespoons Worcestershire
1 tablespoon fresh thyme, chopped, or 1/2 teaspoon dried thyme leaves
1/2 teaspoon ground red pepper (cayenne)
1/2 teaspoon ground allspice
3 medium-size sweet potatoes (1 1/2 pounds), peeled and cut into 1/2-inch-thick slices
1 large red pepper, cut into bite-size pieces
2 tablespoons vegetable oil
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.

YIELD: 6 Servings


Bajan Pork Roast    HT  MC  West Indian  100mins

Serves 4-6   Hot  Pork  Spices  Main Course  Gluten Wheat Dairy Free  Eggless Barbados  Caribbean  West Indies 


1.3kg/3lb Boneless Pork Loin or Belly Joint

1 tbsp Ground Cumin

1 tbsp Chili Powder

1-1/2 teasp Ground Coriander

1 teasp Ground Red Chilli Pepper

1-1/2 teasp Ground Black Pepper

1 teasp Ground Cinnamon

1 teasp Brown Sugar

1/2 teasp Salt


1. Wash the loin of pork and pat dry with kitchen paper. Preheat the oven to 180C, 350F Gas Mark 4.

2. In a small bowl, mix together the remaining ingredients, blending well then rub evenly over all surfaces of the joint. 

3. Place the joint in a shallow baking tin and roast  for 1-1/2 to 2 hours. At the end of the cooking time, remove from the oven, cover loosely with foil and allow to rest for 10 minutes before serving

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© 2008 Paul Kavanagh. All rights reserved.