Caribbean Pork & Sweet Potato Salad
A taste of savory pork, sweet potatoes and fruit from the warm Caribbean Islands! Serve over bed of warm or chilled pasta or leaves of butter lettuce.
1/2 cup Lawry's Caribbean Jerk Marinade With Papaya Juice - divided use
3/4 pound boneless pork loin chops, sliced into thin strips
1 (8.25-ounce) can pineapple tidbits, drained (reserving 2 tablespoons juice)
1/3 cup sliced green onions, including tops
1 small sweet potato, peeled, cut into chunks and parboiled or 1 (15-ounce) can sweet potatoes, drained
1 tablespoon honey
1/3 cup salted peanuts for garnish (optional)
- In resealable plastic bag, combine 1/4 cup Caribbean Jerk Marinade and pork; seal bag and marinate in refrigerator for 30 minutes. Remove pork; discard used marinade.
- In medium skillet, cook pork over medium-high heat until cooked through, about 6 to 8 minutes.
- In large bowl, combine pork, pineapple, onions, sweet potato, honey, reserved pineapple juice and remaining Marinade; gently toss to coat.
- Sprinkle with peanuts, if desired, before serving either warm or chilled.
Makes 4 servings.
Tip: If you are short on time, omit marinating the pork. Instead, cook pork then toss with 1/3 cup Marinade. Add other ingredients.
Recipe provided of Louisiana Sweet Potato Commission.