Jerked Pork with Pineapple and sweet potatoes

Jerked Pork with Pineapple and sweet potatoes (someone made this for a GTG)

Serves 4

Vegetable oil spray
1 lb pork tenderloin, all visible fat discarded
1/2 tbsp jerk seasoning
16-ounce can pineapple chunks packed in their own juice, drained
Whole cloves (about 24)
1 1/2 lbs sweet potatoes, peeled and cut into 1/2-in cubes
1 medium onion, cut into 1/2-in wedges
1 tbsp light tub margarine
1 tsp sugar
1/2 tsp ground cinnamon

- Preheat oven to 425F
- Lightly spray a non-stick rimmed baking sheet w/ vegetable oil spray. Put the pork on the baking sheet. Sprinkle the jerk seasoning over the pork.
- Pierce each pineapple chunk w/ a whole clove. Arrange the pineapple, sweet potatoes, and onion around the pork. Lightly spray all with vegetable oil spray.
- Bake 22-24 minutes, or until pork is slightly pink in the center. Transfer pork to a cutting board. Let stnad 5 minutes before slicing.
- Meanwhile, remove and discard cloves. Gently stir the remaining ingredients into the vegetables and fruit on the baking sheet.
- To serve, arrange the pork slices on plate. Spoon the vegetable and fruit mixture onto the plates.

Slow Cooker Pineapple Pork Chops

Slow Cooker Pineapple Pork Chops (from a recipe blog)

2 lb. boneless pork loin, cut into bite-sized pieces ( I used1 pork
chop per person
1/2 cup KRAFT Honey Barbecue Sauce
1 can (20 oz.) pineapple chunks in juice, undrained
3 Tbsp. cornstarch
1 large green peppers, coarsely chopped
1 large red peppers, coarsely chopped
2 cups hot cooked rice (2 cups)
1/4 cup PLANTERS COCKTAIL Peanuts, chopped ( I did not use these)

PLACE pork in slow cooker. Add barbecue sauce; mix well.
DRAIN pineapple, reserving 1/4 cup of the juice. Add reserved juice to
cornstarch; stir until well blended. Add to pork mixture; stir until
well blended. Top with the pineapple chunks and peppers; cover with
lid.
COOK on LOW for 6 to 8 hours (or on HIGH for 5 hours). Serve over hot
rice. Sprinkle with the peanuts.