1/12 cup vinegar
1 tablespoon olive oil
2 teaspoons lemon juice
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup water
1/4 teaspoon vegetable oil
1 medium onion, diced
1 medium carrot, cut into 1/4 inch slices
1 medium celery, diced
1 medium green bell pepper, chopped
8 pork loin steaks, oil side up
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, blend the vinegar, olive oil, lemon juice, salt, pepper, and water. Put steaks in steaks and pat dry.
Place steaks in patties. Roast on all sides. Cover with foil and cook on high heat for 4 hours or until center of the steaks is golden brown.
Saute steaks uncovered for 5 minutes. Reduce heat to medium heat and add vegetable oil, onion, carrot, celery, bell pepper, and additional steaks. Let heat 1 minute.
Remove steaks from oven. Remove foil and heat steaks on all sides for 5 minutes. Remove steaks. Add 1 teaspoon of lemon juice, poached steaks, and water. Simmer steaks for 2 minutes. Add vinegar, olive oil, lemon juice, and salt. Return steaks to oven, cover grill, and cook on remaining 2 minutes, tilting steaks sometimes to allow steam to escape.
Spoon 2 tablespoons lemon juice concentrate over steaks. From this, sprinkle over steaks, letting bubbles form at edges. Top steaks with 1 teaspoon lemon juice concentrate. Sprinkle remaining teaspoon of lemon juice on top and place steaks on foil.
Bake steaks uncovered in the preheated oven for 30 minutes.
Remove foil, and cook steaks for about 5 minutes, turning steaks once. Braize steaks for about 3 hours, turning as needed.