1 pound boneless pork loin roast
1 cup medium fresh lemon juice
3 (8 ounce) cans condensed cream of chicken soup
3 green onions, cut into 1 inch triangles
3 tablespoons olive oil
1 pound peanuts, chopped
1/2 cup bourbon vinegar
1 1/2 tablespoons chili seasoning
1 cup chopped onion
1 (16 ounce) can sliced tomatoes with green chile peppers
4 tablespoons chili powder
4 tablespoons oyster sauce (optional)
Preheat roasting pan to 450 degrees F (220 degrees C). Line roasting pan with large flat foil and lightly grease.
Slice the pork loin crosswise, and set aside. Place lemon juice in the bottom of the roasting pan. Combine the lemon juice with the chicken soup, green onions and oil, stir together.
Place the pork, bones side up in the roasting pan. Samethe uncovered poach while setting pork loin into roasting pan. Arrange tomatoes in the roasting pan, brush with olive sauce and toss with pork to coat. Season with chili powder, oyster sauce and chile sauce. $0.00
Roast 6 hours at 450 degrees F (220 degrees C) in oven for 1 1 hour.