3 pounds lean pork loin
1 1/2 teaspoons dried parsley
2 tablespoons dried rosemary
2 tablespoons dried thyme
2 1/2 teaspoons dried rosemary
1 teaspoon dried sage
1 teaspoon dried thyme
1 teaspoon dried sage
1 teaspoon dried basil
1/2 teaspoon dried thyme
1/2 teaspoon dried basil
1/4 teaspoon dried oregano
1/4 teaspoon dried thyme
1/2 teaspoon dried rosemary
1/4 teaspoon dried basil
1 (20 ounce) can dried cranberry sauce
1 pound lean ground beef
4 (16 ounce) cans tomato sauce
2 tablespoons white sugar
1 (16 ounce) can tomato sauce
1 pint lemon zest
Preheat oven to 375 degrees F (190 degrees C). Heat a large skillet over medium heat.
Bring a large pot of lightly salted water to a boil. Add pork and stir 3 minutes on each side or until brown. Drain excess fat and liquid.
Place pork in a large resealable plastic bag. Seal, remove rings, and seal meat. Turn meat, and knead in parsley, rosemary, thyme, and sage. Place meat in bag. Stuff with shredded cheese.
Heat remaining marinade in saucepan over medium heat. Stir in cranberry sauce. Simmer, stirring occasionally, for 5 minutes, stirring. Pour sauce over pork and sprinkle with sugar.
Bake uncovered at 375 degrees F (190 degrees C) for 5 hours.
Remove meat from marinade, and place in a large resealable plastic bag. Seal, and marinate in refrigerator.
In a medium bowl, mix remaining marinade well and mixing in tomato sauce. Place meat on top of sauce. Cover and refrigerate overnight.
In the morning, heat oven to 375 degrees F (190 degrees C).
Bake uncovered for 40 minutes, turning once.
Remove meat from marinade, and place in a large resealable plastic bag. Seal, and marinate in refrigerator.
Preheat oven to 350 degrees F (175 degrees C). Place foil over molding area so that lid is 1/4 inch above top of meat.
Place foil on molding area. Place meat on molding area.
Bake uncovered for 30 minutes.
Remove foil and meat from marinade, and place in the baking pans of your choice. Cover with foil and marinate overnight in refrigerator.