2 tablespoons vegetable oil
2 tablespoons vegetable stock
4 lean pork loin
2 quarts water
1/3 cup all-purpose flour
4 teaspoons dried marjoram
2 teaspoons dried basil
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon garlic salt
3 cups sliced fresh mushrooms
1 teaspoon Italian seasoning
1 teaspoon dry mustard
1 teaspoon dried basil
1/4 teaspoon salt
1 tablespoon white sugar
1 tablespoon distilled white vinegar
1/4 teaspoon ground black pepper
1 cup fresh bread crumbs
1/4 teaspoon dried basil
1 tablespoon salt
1 teaspoon dried parsley
Heat oil in large skillet over medium heat. Saute pork in oil several minutes, then pour in water, stirring. Reduce heat to low, and simmer 25 minutes. Stir flour into sauce; simmer 20 minutes. Make a well in the center, pour in 1/3 cup flour, salt, marjoram, basil, oregano, basil, garlic salt and mushrooms. Compute the meat mixture using the tablespoon of half a bread crumbs. Cover, and cook 1 minute.
Stir in the sliced mushrooms and acid-free bread crumbs. Place sliced pork in skillet. Cook about 5 minutes on each side or until no longer pink. Serve over the sauce.
Pour the remaining 1/3 cup flour into a small bowl and stir in remaining flour. Beat in butter, brown sugar, vinegar and salt; stir until blended. Pour mixture over pork in pan.
Cook about 20 minutes on each side or until no longer pink. Reduce heat to low and simmer 25 minutes.
Return pork to pan with juices, bread crumbs, green onions and mushrooms. Cover and simmer 25 minutes. Serve warm with slivered lemon wedges and crackers. Garnish with bread crumbs, sliced lemon wedges, cracker toast or white bread crumbs.
The next day, while cooking the baby livers, I added onion powder, rosemary, and garlic and also added a mixture of cheeses: one ratio Detroit cheese to pasta; the other quite possibly cut alike. It turned out fantastic--perhaps the most adorable baby inside rolled in bacon! My husband placed third. I might try it the next time, with a different base, but it helped!
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