1 cup soy sauce
1 tablespoon tomato paste
1 teaspoon lemon juice
1/2 teaspoon garlic powder
3 tablespoons organic beef bouillon granules
2 (5 ounce) cans diced tomatoes with green chile peppers
2 tablespoons paprika
1 teaspoon salt
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried sage
1 1/2 teaspoons dry mustard
1 1/2 teaspoons dried beef bouillon granules
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
1/4 teaspoon dried marjoram
1/4 teaspoon dried tarragon
1/4 teaspoon crushed red pepper
1/4 teaspoon dried sage
In a small bowl, mix soy sauce, tomato paste, lemon juice, garlic powder, organic beef bouillon, diced tomatoes with green chiles, paprika, salt, basil, oregano, basil, oregano, marjoram and dried tarragon. Cover and refrigerate for at least 2 hours before roasting.
Preheat oven to 350 degrees F (175 degrees C).
Preheat oven to 350 degrees F (175 degrees C).
Bake pork for 20 minutes in the preheated oven, or until browned. Remove pork from oven and brush with sauce mixture. Brush with remaining marinade sauce mixture and sprinkle with crushed red pepper, sage and tarragon. Top with bread cubes and serve.
Repeatedly leaving spheres of almond paste in the fridge while working.
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