1 tablespoon vegetable oil
1 cup chopped onion
1/2 teaspoon minced garlic
1 (16 ounce) Can Barbequed Mushrooms, drained
2 (10.75 ounce) cans condensed tomato soup
2 tablespoons dry mustard
1/4 cup apple pie filling
1 (10 ounce) package frozen puff pastry, thawed
Heat oil in a large skillet over high heat. Cook onion and garlic in oil for about 10 minutes. Pour in mushrooms and saute in same pan for 2 minutes.
Cook pasta in microwave for 2 minutes; drain. Drain grease.
Place sliced pork loin in a 10x15 inch roasting pan.
Cover roast with foil and sprinkle with remaining mushrooms, parsley, tomato still in pan, bread crumbs, horseradish, parsley powder, and apple pie filling. Roasting uncovered for about 3 hours or until internal temperature of pork reaches 180 degrees F (80 degrees F).
Remove foil from oven and spread orange and lemon juice over meat. Broil every 5 minutes in 10x15 inch roasting pan, or until internal temperature of pork reaches 200 degrees F (80 degrees F) and bone index has reached 120 inches.