3 tablespoons vegetable oil
1 server of celery, cut into 1/2 inch cubes
2 teaspoons onion powder
1 teaspoon dried minced onion
1 teaspoon dried ginger
2 cloves garlic, minced
4 boneless pork loin roast
1 teaspoon salt
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon dried rosemary
1/2 teaspoon dried thyme
2 tablespoons olive oil
In a medium skillet, heat oil. Cook celery cubes in oil about 3 minutes, flipping cubes after each to help the oil coat well. Remove celery from cubes and sprinkle with onion powder, ginger, garlic, and marinate marinade over the meat.
Heat oil in a large skillet over medium high heat. Fry celery cubes in oil about 10 minutes, turning once. Fry celery cubes 10 minutes more.
While celery cubes are cooking, heat butter or margarine in a small skillet over medium heat. Saute celery cubes until golden. Mix in garlic powder, oregano, rosemary, thyme, olive oil. Stir frequently until tender.
Remove celery from marinade and pour olive oil into skillet.
Saute celery cubes in butter until golden, about 5 minutes. Transfer to a plate.
Heat remaining olive oil in a small skillet over medium heat. Bring to a boil and add celery. Stir until tender. Serve immediately.
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