Caribbean Pork With Pineapple

• 2 lbs pork tenderloin, cut into 1-inch cubes
• salt
• 1 large lime, juice of
• 3 teaspoons tabasco habanero sauce, divided
• 1/2 teaspoon dried oregano leaves
• 1/4 cup olive oil
• 1 medium onion, chopped
• 1 large garlic clove, sliced thin
• 1 (16 ounce) can diced tomatoes
• 1 cup beef broth or 1 cup chicken broth
• 1/4 cup raisins
• 1 large lime, zest of, grated
• 2 cups fresh pineapple chunks or 2 cups canned pineapple chunks
• 1/4 cup rum

1. Season pork with salt.
2. Combine lime Juice, 2 teaspoons TABASCO Habanero Sauce and oregano, and drizzle over pork, toss until well mixed.
3. Cover and refrigerate about 1 hour.
4. Heat olive oil in a large skillet over medium heat, add pork and cook until lightly browned, 5 to 7 minutes.
5. Transfer pork to a shallow baking dish.
6. Add onion to skillet with drippings and place over medium heat, cook 5 minutes or until onion is tender.
7. Add garlic and cook 30 seconds.
8. Stir in tomatoes, broth, raisins, lime rind and remaining 1 teaspoon TABASCO Habanero Sauce and cook 5 minutes longer, then pour over pork.
9. Cover pork and bake in a 350 degree oven for 20 minutes.
10. Meanwhile, combine pineapple and rum in a small saucepan over medium-high heat and cook 5 minutes or until liquid is reduced by half.
11. Spoon pineapple over top of pork and bake, uncovered, 5 minutes longer.

pork tenderloin, salt, lime, tabasco habanero sauce, oregano, olive oil, onion, garlic, tomatoes, beef broth, raisins, lime, pineapple, rum

Taken from www.food.com/recipe/caribbean-pork-with-pineapple-171326 (may not work)