Caribbean Pork with Pineapple

4.7 stars based on 3 votes.
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  • 2 pounds pork tenderloin, cut into 1-inch cubes
  • Salt to taste
  • Juice and grated rind of 1 large lime
  • 3 teaspoons TABASCO® brand Habanero Sauce, divided
  • 1/2 teaspoon dried oregano leaves
  • 1/4 cup olive oil
  • 1 medium onion, chopped
  • 1 large clove garlic
  • 1 (14.5-ounce) can diced tomatoes
  • 1 cup beef or chicken broth
  • 1/4 cup raisins
  • 2 cups fresh or canned pineapple chunks
  • 1/4 cup rum


Season pork with salt. Combine lime juice (reserve rind for later), 2 teaspoons of the 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 on all sides, about 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; cook 5 minutes longer, then pour over pork.

Cover pork and bake in a 350°F oven for 20 minutes. Meanwhile, combine pineapple and rum in a small saucepan over medium-high heat; cook 5 minutes or until liquid is reduced by half. Spoon pineapple over top of pork and bake, uncovered, 5 minutes longer.

Makes 6 servings.

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  • Name: Shawn C.
    Date: April 17th, 2011
    4-5 years ago we discovered Habanero tobasco sauce and this recipe came in the bottle. It has since become one of my two favorite dishes to make for my birthday or fathers day. GREAT recipe!