1 tablespoon vegetable oil
1 teaspoon garlic powder
1 teaspoon salt
1 teaspoon Italian seasoning
1 teaspoon salt and pepper
1 teaspoon dry mustard
3 pounds pork
¾ cup rye bread
2 tablespoons vegetable oil
2 tablespoons cornstarch
3 tablespoons molasses
1 (8 ounce) package dry egg noodles
1/2 cup chopped onion
salt and pepper to taste
Sprinkle oil over pork and begin setting aside for at least 4 hours.
Heat the tomato sauce with 1 tablespoon of the olive oil and marble over a large pot or platter. Beat egg noodles and onions together in a small bowl. Saute in olive oil, 1 minutes. Pour over the pork, stirring well to coat.
Return pork to the pot/platter and continue to heat with the tomato sauce until well browned. Sprinkle with salt and pepper. Trim fat to the leanest parts of the frame.
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