1 1/2 teaspoons vegetable oil
1 1/4 teaspoons dried basil leaves
1 teaspoon dried oregano
1 teaspoon dried oregano
3 cloves garlic, minced
2 tablespoons all-purpose flour
1 teaspoon rice vinegar
2 teaspoons olive oil
1 (1 ounce) package dry Italian seasoning mix
2 1/2 pounds pork loin steaks
1/8 cup olive oil
1/4 cup safflower oil
1/8 cup red wine vinegar
1 (2 quart) can sliced mushrooms
In a medium skillet, heat oil over medium heat. Stir in basil leaves, oregano, garlic, flour, vinegar, olive oil, Italian seasoning, pork loin and wine vinegar. Saute over medium heat for 2 minutes.
Stir browned beef into steaks. Add mushrooms and mix well. Cover skillet and cook over medium heat for 2 minutes. Remove steaks from pan.
Return steaks to pan, and cook over medium heat for 10 minutes. Reduce heat to low and simmer for 10 minutes, stirring occasionally. Transfer steaks to a 5 quart casserole dish. Cover pan, and allow to cool completely.
Layer steaks with browned pork and mushrooms. Cover lid with foil, and bake for 20 minutes or until browned and tender.