1/4 cup lemon juice
1/4 cup celery salt
1 egg, beaten
3 tablespoons lemon juice
2 tablespoons orange juice
1 tablespoon white vinegar
2 tablespoons white sugar
1 tablespoon Worcestershire sauce
2 tablespoons lemon juice
1 teaspoon orange juice
1 teaspoon orange zest
1 teaspoon Worcestershire sauce
1 cup hot white wine, chilled
1 cup water
1 3/4 pounds boneless pork loin, cut into 1 inch cubes
2 cups sharp white wine
1 (16 ounce) can sliced pineapple, drained
1 cup sliced almonds
1 cup sliced Swiss cheese
In a large bowl, mix lemon juice, celery salt, egg, lemon juice concentrate, orange juice concentrate, orange juice concentrate, white vinegar, sugar, Worcestershire sauce, lemon juice, orange juice concentrate, pineapple, almonds, Swiss cheese and sliced pineapple. Set aside.
Heat a nonstick baking sheet or waxed paper in the oven for approximately 1 minute to 1/2 hour, or until it starts to brown. Remove pork loin from oven. Add the lemon mixture and pour into 2 quart casserole dish, leaving about 1/3 cup filling in the pan. Cover with foil and chill for 1 hour.
Prepare the wine according to package directions. Heat 2 cups water, 1/3 cup white wine and 1/3 cup pineapple in a saucepan over low heat. Place pork loin in the mixture and turn to coat with the wine. Cover pan and chill over low heat for 1 hour, or until pork is tender. Turn pork over and cook until it begins to brown. Drain and discard juices.
Fry the pork loin in 2 cups brown butter and 1/2 tablespoon olive oil. Fry ribs until lightly browned and turn them over. Remove from pan and drain on paper towels. Drain fat and set aside.
Prepare the pineapple according to package directions. Pour the pineapple over the pork mixture, and add the lemon juice, wine, pineapple, almonds, cheese and pineapple. Refrigerate for approximately 1 hour.
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