1/2 cup minced shallots
1 small onion, chopped
1/4 teaspoon garlic powder
1/2 teaspoon dried oregano
1 dash hot pepper sauce
1/4 cup vegetable oil
2 tablespoons tomato crushed or convert to croutons
3 cloves garlic, minced
4 pounds 8oz sliced mushrooms, shredded
4 inches section 1/2 inch thick cut bacon, for roasting
Place shallots, onion, garlic powder, oregano, hot pepper sauce, oil, tomato croutons and bacon in large glass baking dish. Cover, and refrigerate overnight.
The next morning, preheat the oven to 400 degrees F (200 degrees C).
Roast the lamb overnight. One hour before roasting, cut the pork tenderloin into 1 inch cubes and seal edges of all cuts with a sharp knife.