1 pound boneless pork loin roast
3 tablespoons olive oil
1 teaspoon garlic powder
1 cup fresh lemon juice
1/2 teaspoon salt
1 cup cider vinegar
1 cup ketchup
1 cup water
2 tablespoons white wine
1 teaspoon white sugar
In a large skillet over medium heat, heat olive oil and heat garlic powder. Add lemon juice and salt to taste. Saute for 2 to 3 minutes, stirring constantly. Pour vinegar into pan and pour in ketchup and water. Place pan in a large pot and place over medium heat. Bring to a boil and add wine. Boil for 2 to 3 minutes and pour over pork. Reduce heat to low and cook for 5 minutes. Reduce heat to medium-low and cook for 4 minutes, stirring constantly. Remove pork from pan. Remove meat from pan.
Meanwhile, thoroughly mix vinegar mixture, ketchup, water, white wine, sugar and mustard. Pour over pork mixture; stir to coat.
Bring a large pot or bed of water to a boil. Add sausage and cook until browned; drain well. Transfer to a clean bowl.