Ingredients:
2 lbs pork tenderloins, cut into 1-inch cubes
salt
1 large limes, juice of
3 teaspoons tabasco habanero sauce, divided
1/2 teaspoon dried oregano leaves
1/4 cup olive oil
1 medium onions, chopped
1 large garlic cloves, sliced thin
1 (16 ounce) cans diced tomatoes
1 cup beef broth or 1 cup chicken broth
1/4 cup raisins
1 large limes, zest of, grated
2 cups fresh pineapple chunks or 2 cups canned pineapple chunks
1/4 cup rum
Directions:
Season pork with salt.
Combine lime Juice, 2 teaspoons 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, 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 and cook 5 minutes longer, then pour over pork.
Cover pork and bake in a 350 degree oven for 20 minutes.
Meanwhile, combine pineapple and rum in a small saucepan over medium-high heat and cook 5 minutes or until liquid is reduced by half.
Spoon pineapple over top of pork and bake, uncovered, 5 minutes longer.
Servings: 6
Time preparation: 15 min.
Time total: 50 min.