1 pound boneless pork loin roast
1 cup vegetable oil
2 tablespoons Worcestershire sauce
salt, pepper, garlic powder
1/2 teaspoon ground black pepper
1/4 teaspoon salt
1 egg
1 cup sliced onions
1 cup chopped celery
1/2 cup chopped celery
2 tablespoons olive oil
1 cup water
2 tablespoons Worcestershire sauce
2 teaspoons salt, pepper and garlic powder
2 teaspoons dried thyme
2 teaspoons dried rosemary
1 teaspoon dried thyme, dried, crushed
2 teaspoons dried parsley
1 teaspoon Italian seasoning
1 teaspoon dried lemon zest (optional)
1 teaspoon paprika
Heat oil in large saucepan over medium heat; add Worcestershire sauce, salt, pepper, garlic powder, black pepper, onion, celery, celery, olive oil and water. Bring to a boil; reduce heat and simmer for 10 minutes.
Stir in egg, onions, celery, olive oil, water and Worcestershire sauce. Bring to a boil; reduce heat and simmer for 1 minute.
Stir in thyme, rosemary, thyme, parsley, Italian seasoning, lemon zest and paprika. Heat through. Serve.