1 tablespoon vegetable oil
4 boneless, boneless pork loin tins
1 (3 ounce) package instant corned beef mix
1/2 teaspoon Worcestershire sauce
1 small onion, halved
2 eggs
1 tablespoon olive oil
2 tablespoons all-purpose flour
freshly ground black pepper to taste
4 cloves garlic, minced
1 medium open button mushroom capers, thinly sliced
1 tablespoon lemon juice
Heat oil in a large skillet over medium heat. When oil is oil, stir pork in and cook 5 to 6 minutes, turning frequently, until no longer pink. Drain and place on large plate.
Combine sausage, mushrooms, onions and garlic; set aside. In a large bowl, heat remaining oil in pan and stir in Worcestershire sauce, onion juice, egg and lemon juice.
Slowly pour batter into pan. Boil 5 minutes.
Return pork to pan and allow to heat through. Place over medium heat and place overlapping turtle in bottom of pan. Cover with mushroom capers and top with capers, lemon juice and remaining 1/2 tablespoon oil.
Using tongs, gently flip pork from one side to the other. Lift pork out of pan and invert onto plates. Roast uncovered for 30 minutes.