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Caribbean Pork and Pineapple

Serves 2


A mildly Oriental flavor to succulent tenderloin pork

  • 10 oz. (250g) pork tenderloin, cubed
  • 4 oz. (100g) mushrooms, sliced
  • 4 oz. (100g) onions, finely chopped
  • 4 oz. (100g) pineapple cubes in natural juice
  • quarter pint (150 ml) chicken stock
  • quarter pint (150 ml) tomato juice

    Cooking Instructions:
    1. 'Dry' fry' the pork and onions, (fry in a non-stick pan with no fat but use a spoonful of water if th onion begins to stick) until the pork is sealed and the onions are soft
    2. Add the rest of the ingredients and simmer for 20-25 minutes
    3. Serve with brown rice

    Recipes compiled by Alwyn Jones © 2000 & web pages designed by R. Barry Jones © 2000