8 ounces pork loin, cut into 1 inch cubes
2 tablespoons olive oil, divided
2 onions, chopped
5 garlic cloves, minced
2 tablespoons olive oil
1 teaspoon dried oregano
1/2 cup sliced almonds
1/2 teaspoon dried rosemary
1/4 teaspoon salt
1 (1 ounce) package cream cheese, softened
2/3 cup milk
1/4 cup chopped green onions
Place the pork cubes in a 10X15 inch roasting pan. Cover roasting pan with aluminum foil and place in preheated preheated oven for 10 minutes. Remove pork and turn to coat with oil. Rub each pork cube with 2 tablespoons olive oil.
Place onion and garlic cloves in a shallow dish. Pour half of the oil in pan into center of onion and garlic mold and sprinkle the meat with remaining 1/4 cup olive oil. Cover the pan and place in a direct oven temperature 350 degrees F (175 degrees C).
Turn the pan over and keep pan about 2 inches from the edge to keep meat warm. Bake for 1 hour, uncovered, on the preheated grill. Reduce oven temperature to 350 degrees F (175 degrees C) and continue cooking for 5 to 6 hours. Remove meat from mold and reduce oven temperature to 350 degrees F (175 degrees C). Broil for 5 to 6 minutes per side and remove from oven. Roast uncovered. Remove lid of pan and turn pork cubes over, keeping steam in pan, until tender.
Return meat to pan and cube roasting pan upside down. Pour 1 tablespoon olive oil over roasting pan. Pour cream cheese and milk over cream cheese and milk mixture and spread evenly. Place sliced almonds over roasting pan and sprinkle with rosemary. Return roast to oven for about 45 minutes, broiling for 2 to 3 minutes or until pork is browned and flavor is good. Remove rack and and sprinkle with powdered sugar.
Roast for 1 hour or until pork is tender, turning every 15 minutes. Remove rack from oven and brush tops of roast with egg or milk. Discard marinade. Serve roast with breads, crackers and breads.
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