1 (2 pound) whole pork loin, cut into 1 inch cubes
1/2 cup water
1 (16 ounce) can sliced mushrooms
1/2 cup water
1/2 cup chopped mushrooms
1 pancetta, sliced
1 teaspoon dried thyme
1 teaspoon dried basil
1/2 teaspoon dried rosemary
1 teaspoon dried sage
1 tablespoon dried oregano
1 teaspoon dried rosemary, crushed
1 teaspoon dried thyme
1 teaspoon dried basil
4 cloves garlic, minced
1 (14 ounce) can tomato paste
1 (4.5 ounce) can tomato juice concentrate
1 cup water
1 1/2 tablespoons chicken bouillon granules
1 cup water
1/4 cup olive oil
1 cup chicken bouillon granules
1/8 cup chopped fresh parsley
Place pork cubes in a large resealable plastic bag. Add water, mushrooms, water, mushrooms, pancetta, thyme, basil, rosemary, sage and oregano; seal bag. Add mushrooms, water, tomatoes, tomato juice concentrate, tomato juice concentrate, tomato juice concentrate, tomato juice concentrate, tomato juice concentrate, tomato juice concentrate, tomato juice concentrate and tomato juice concentrate; seal bag. Discard remaining marinade.
Preheat oven to 400 degrees F (200 degrees C).
Heat olive oil in a medium skillet over medium heat. Add chicken (remove easily from bones). Saute, stirring occasionally, for about 15 minutes. Add mushrooms, water, mushrooms, pancetta, thyme, basil, rosemary, sage and oregano; simmer for about 10 minutes more. Add bread cubes, chicken, onions, mushrooms, tomatoes, tomato juice concentrate, tomato juice concentrate, tomato juice concentrate, tomato juice concentrate, tomato juice concentrate and tomato juice concentrate; simmer for 10 minutes. Spoon mixture over pork loin cubes.
Place bread cubes over bread cubes in a single layer on the bottom of a greased 9x13 inch baking dish. Pour tomato sauce over all. Top with chicken cubes.
Bake at 400 degrees F (200 degrees C) for 1 hour. Remove from oven and let stand 1 hour before serving.