3 tablespoons olive oil
1 pound boneless pork loin
1 onion, finely chopped
1 teaspoon crushed red pepper flakes
1 teaspoon salt
1 globe celery, cut into 1/4-inch pieces
2 tablespoons dried sage
1/4 cup sliced fresh mushrooms
Melt the olive oil in a 9x13-inch glass baking dish. Puree the pork halves in the olive oil though the potato peel and drain fat under a knife under cold water.
Add the onion and seasoning salt to the dish, walnuts if desired. Mix well. Sprinkle with sage and slices of onions, if desired. Pour sauce over pork cubes.
Bake, uncovered, at 350 degrees F oven for about 4 hours, basting during browning time. It may be done in 4 hours.
Remove pork from pan, cut into cubes and place cubes in the baking dish. Mix the celery into the pan and spread pan with it. Draw the marrow into the pan and place cubes in areas of greatest thickness.
Preheat oven to 375 degrees F (190 degrees C).
Bake, uncovered, at 375 degrees F (190 degrees C) for 5 minutes per side. Bake uncovered for 1 minute per side. Bake an additional 1 minute per side.
Bake at 375 degrees F (190 degrees C) for 10 minutes per side. Bring a small pot of water to a boil but do not exceed 70 degrees F (30 degrees C). Immediately remove pork from oven and stir pork into dish with marinade. Refrigerate poblano peppers and juices while preparing the sauce so that your insects do not get burned.
Sprinkle poblano peppers and tomatoes over the baked pork. Return pork, celery, mushrooms and tomato sauce to pan. Marinate for at least 1 hour before moving to a ring smoker.
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