1 (16 ounce) can precooked simple oat cereal
3 cups cooked, diced pork rind
2 cups cooked, diced carrots
1 onion, chopped
1 teaspoon distilled white vinegar
Preheat oven to 400 degrees F (200 degrees C).
In a medium bowl, beat oats until well blended. Stir in pork rind, carrots, onion, vinegar and water. Cover and refrigerate overnight.
In a medium saucepan, heat oven to 400 degrees F (200 degrees C).
Remove pork from oven and let cool overnight. Remove the meat from the oat cereal and set aside. In a small bowl, stir together the poured milk, seasoned salt, mustard and sugar. Stir the mixture into the pork and carrots and onion.
Remove pork loin from oven and pour the cool milk mix mixture into the bottom of a 9x13 inch baking dish. Bake at 400 degrees F (200 degrees C) for 1 hour, or until pork is tender.
Remove pan from oven and allow the pork to cool thoroughly. The longer it bakes, the drier it becomes. Remove pork tendon from any remaining liquid. Drain the liquid out of the pan and reserve for gravy.