12 cubes beef bouillon
3 cubes dried sage
3 cubes minced shallots
1/2 teaspoon ground black pepper
2 cloves garlic, minced
1 1/2 tablespoons hot pepper sauce
1 dash Worcestershire sauce
1 dash molasses
1 dash brown mustard
1 dash Worcestershire sauce
2 teaspoons ground black pepper
1 pinch ground dried tarragon
1 pinch ground sage
1 pinch ground black pepper
1/2 cup pecans, quartered
Preheat the oven to 400 degrees F (200 degrees C).
Place the bouillon cubes in a container or spice rack. In a separate pan, saute the sage, shallots, pepper and garlic in 5 tablespoons of olive oil until golden brown; drain.
Stir the garlic salt, salt and pepper into the garlic salt, salt and pepper seasoning mixture. Sprinkle over the bouillon cubes. Fold in the sage, shallots, peppers and pork loin. Spoon the soup into a large serving bowl. Pour the mustard sauce over the sliced pork loaf mix, then top with the remaining pecans.
Bake uncovered at 400 degrees F (200 degrees C) for 3 hours, or until all pork is tender and bubbly. (Or, let cool in refrigerator overnight and bake overnight.)
⭐ ⭐ ⭐ ⭐